For National Spaghetti Day this year, I decided to mix it up a little and make a ragu type stew that I might normally have with rice, and mix in some spaghetti in with it instead to slurp it all up! It was a great idea and a really easy and quick meal to make any evening of the week. All this was just approx 415 calories per portion too.

Ingredients (for 2 people);

• 300g chicken breast, diced
• 1 red pepper
• 1 small onion
• 200g tin chopped tomatoes
• 20g black olives
• 120g spaghetti
• 1 tbsp tomato puree
• 1 garlic clove/1 tsp lazy garlic
• 1 tbsp Hendo’s relish (optional but delicious).
• 1 tsp paprika
• 1 chicken stock cube
• Sprinkle of coriander (optional)

Method (Takes approx 30 mins including prep);

1. Fry your diced chicken in a large frying pan with a glug of olive oil on a medium-high heat, with some salt & pepper until slightly browned and cooked through (approx 5 mins). Once done, place to one side so that you don’t overcook your chicken.
2. Add a little more oil to the pan and add the pepper and onion to fry off until softened (approx 4 – 5 mins).
3. Add in the garlic and tomato puree and fry for another minute.
4. Add in the paprika, chopped tomatoes, Hendo’s if using, a chicken stock cube and the olives, and simmer on a low-medium heat for 5 minutes to thicken your sauce.
5. Add the chicken back into the pan and mix in the sauce and let this simmer whilst you cook your spaghetti to packet instructions (about 10 mins).
6. Serve up your stew in bowls, and then mix in your cooked spaghetti to the frying pan to scoop up any leftover juices/sauce in the pan, and serve the spaghetti on the side of the stew.
7. Top with coriander if using, and enjoy!

This meal is great with extra chilli too if you like your spice. A filling and comforting bowl of good-ness. Give it a go!

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Happy munching 🙂

Jen@jensfoodblog

#jensfoodblog

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