Recipe

Tuscan chicken spaghetti

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Tuscan chicken spaghetti
  • 350 gram dried spaghetti
  • 1 tablespoon vegetable or olive oil
  • 500 gram chicken thigh fillets, thinly sliced
  • 1 red onion, halved, finely chopped
  • 2 fresh long red chillies, seeded, finely chopped
  • 2 clove garlic, crushed
  • 150 gram baby spinach leaves
  • 400 gram can artichoke hearts, drained, halved
  • 2 teaspoon finely grated lemon zest
  • 2 tablespoon lemon juice
  • 1/4 cup freshly grated parmesan

Method

Tuscan chicken spaghetti
  • 1
    Cook pasta in a large saucepan of boiling salted water 10 minutes, or until tender. Drain; return to pan.
  • 2
    Meanwhile, heat half the oil in a large deep-frying pan over moderate heat. Cook chicken, in batches, 3 minutes each batch, or until cooked. Transfer to a heatproof plate.
  • 3
    Add remaining oil to pan; cook onion 3 minutes, or until soft. Acid chilli and garlic; cook, stirring, 30 seconds, or until fragrant. Add spinach, artichoke and zest; cook, stirring, 1 minute, or until spinach wilts.
  • 4
    Add artichoke mixture to pasta with chicken and lemon juice; toss gently 2 minutes, or until heated. Serve topped with parmesan.

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