A quick and easy meal for those busier days!
Ingredients:
300g/10.6oz Spaghetti
1/2 Cup Sun-dried Tomatoes, chopped
4 Tbls Oil drained from the sun-dried tomatoes
450g/16oz Boneless Chicken Thighs, chopped into bite size pieces
4 Large Tomatoes chopped
1/4 Cup Fresh Basil leaves chopped
300g/10.6oz Fresh Baby Spinach
3 Cloves Garlic crushed
2 Tbls Tomato Paste
1/2 Teaspoon Schwartz Piri Piri Seasoning (mixed herb with chillies, onion, garlic, cumin, oregano, bell peppers paprika)
1/4 Teaspoon Salt
Method:
Add chopped sun-dried tomatoes and 2 tablespoons of the oil, to a large skillet, on medium heat. Add chopped chicken, seasoning, salt and cook until chicken is cooked through.
Add the tomato paste, chopped tomatoes and fresh basil. Cook for a few minutes until the tomatoes release their juices.
Add the spinach and garlic and cook until spinach wilts just a little. Season with pepper, cover with lid and remove from heat.
Cook pasta according to instructions, drain and add to the chicken and vegetable skillet. Reheat on low, mix everything well. Remove from heat and stir in the remaining 2 tablespoons of oil.
Enjoy!
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