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Creamy sundried tomato and parmesan chicken spaghetti
Servings : 4
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Total Time : 40 mins
Made With
Original
Ingredients
1 tbsp olive oil
500g chicken thigh fillets, sliced
300g sunsoaked tomatoes, drained of oil and sliced
3 garlic cloves, sliced thinly
340g tin green giant sweetcorn, drained
150ml chicken stock, made with ½ a stock cube
100ml double cream
100g Parmesan, finely grated, plus extra shavings to serve
250g spaghetti
A large handful basil leaves
Equipment
Deep frying pan or saute pan with lid
Pasta strainer
Instructions
Heat the oil in a pan and cook the chicken pieces for 15 minutes, until turning golden. Add in the tomatoes, garlic and sweet corn and cook for a further 2 minutes. Pour in the stock, cream and parmesan and bring to a gentle simmer. Cook for 5 minutes on a low heat.
Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10-11 minutes, or to pack instructions, until cooked through. Drain and stir into the chicken mixture with most of the basil leaves. Season then serve onto plates garnished with the remaining basil leaves and shavings of parmesan.
Tips
Stir through 100g baby spinach leaves at the end.
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