Chicken Breast with Spaghetti

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2

Ingredients

2 cloves garlic, chopped finely

3 anchovy fillets in oil, drained & Chopped (optional)

1 small red chilli, de-seeded and finely sliced

2 tsp olive oil

400g tinned tomatoes, reduced salt and no added sugar

2 cups button mushrooms, quartered

100ml dry red wine

2 chicken breast fillets (100-150g each)

2 Tbsp chopped herbs (thyme, rosemary, parsley)

1 handful black olives

Salt & freshly ground black pepper

1 cup cooked wholemeal spaghetti

Parmesan cheese

Method

Preheat oven to 180°c.
Place garlic, anchovies and chilli in a fry pan with oil and saute. Add tomatoes, mushrooms and wine and cook over a medium heat without a lid for about 15 minutes.
Season the chicken fillets with a little salt & pepper and fry on one side in an oven-proof pan until lightly browned. Turn and sprinkle with half of the chopped herbs and put into preheated oven for about 10 minutes until done.
Mix the olives into the sauce and season with a little salt & pepper to taste.
Cook the spaghetti in boiling water. Drain, mix with the sauce and serve with the chicken breast fillets. Sprinkle with parmesan cheese and the remaining fresh herbs.

Suitable for