This is an easy mid-week meal, that can be made to look particularly sophisticated! Spaghetti, coated in a scrumptious fresh tasting tomato and basil sauce, and topped with shredded chicken, that has been flavoured with thyme and garlic. Give it some fresh basil leaves, a drizzle of extra virgin olive oil, and a some grated parmesan, and you've got yourself a delicious, sexy and healthy dinner for two.
Spaghetti with chicken and tomato and basil sauce (serves 2)
250g diced chicken
½ tsp dried thyme
1 clove garlic, very finely chopped
Drizzle extra virgin olive oil
Salt, pepper and a pinch of sugar
210g spaghetti
1 tin chopped tomatoes
10g fresh basil leaves, torn (plus extra for garnish)
1 clove garlic, finely chopped
1 tsp sugar
1 vegetable Oxo cube
1 tbsp extra virgin olive oil (plus extra for drizzling)
Grated parmesan
1. Preheat the oven to 200C. On a roasting tray, place the chicken, sprinkle with chopped garlic, thyme, olive oil, and seasoning, and roast in the oven for 30 minutes.
2. Meanwhile, heat the tomatoes, fresh basil, sugar, vegetable bouillon, and extra virgin olive oil in a saucepan on a medium heat, covered, for 10 minutes stirring occasionally. Blend, season to taste, and set aside.
3. Cook the spaghetti according to the packet instructions. Once ready, take the chicken out of the oven and shred it with a fork. Drain the cooked pasta and mix into the tomato sauce, making sure everything is hot.
4. Put the spaghetti with the sauce onto the plate. Top each plate equally with the shredded chicken, some more fresh basil, a drizzle of extra virgin olive oil and garnish with some grated parmesan. Serve!
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