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Spaghetti chickenaise recipe
Spaghetti chickenaise recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Creamy spaghetti with chicken mince ready in just 35 minutes.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g chicken mince
  • 80ml (1/3 cup) white wine
  • 80ml (1/3 cup) Chicken Style Liquid Stock
  • 300ml ctn thickened cream
  • 1 dried bay leaf (optional)
  • 350g spaghetti
  • 200g baby spinach
  • 45g (1/4 cup) sun-dried tomatoes, chopped
  • Finely grated parmesan, to serve
  • Fresh basil leaves, to serve
Instructions:
  • In a large frying pan over high heat, heat the oil. Add the onion and cook over low heat, stirring often, for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
  • Turn up the heat to high and add the chicken mince to the pan. Cook for 5 minutes, breaking up any lumps with a wooden spoon until the mince is browned. Pour in the wine and simmer for 1 minute until reduced. Stir in the stock, cream, and bay leaf if using. Bring to a boil, then lower the heat to medium-low and simmer for 10 minutes until the cream has thickened.
  • Cook the spaghetti in a pot of salted boiling water according to the package instructions until it is al dente. Add the spinach in the last 2 minutes of cooking. Drain the spaghetti and return it to the pot.
  • Combine the chicken mixture and sun-dried tomatoes with the spaghetti. Toss using tongs to mix well. Season with pepper and serve on plates. Garnish with parmesan and basil before serving.

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