Chicken Breast with Spaghetti
Prep time: 10 minutes
Cook time: 30 minutes
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
- 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.