Print Options:

Chicken and feta spaghetti

Yields6 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 1 tsp Oil
 2 tsp Easy garlic (or 2 finely chopped garlic cloves)
 1 kg Skinless, boneless chicken breasts
 3 Red peppers chopped into chunks
 5 Salad tomatoes, quartered
 2 Red onions, cut into quarters and the layers separated
 200 g Feta cheese
 1 Tin of chopped tomatoes
 300 g Spaghetti (uncooked weight)

Preheat the oven to 180C/350F/Gas Mark 4


Coat the inside of a large casserole dish with the oil and add the chicken breast, peppers, tomatoes and onions.


Add the garlic and season before mixing well with your hands.


Sprinkle the feta cheese on top.


Cover with a lid or foil and place in the middle of the oven for 45 minutes.

45 minutes later...

Add the spaghetti to a pan of boiling water.


While the spaghetti is cooking heat the tin of chopped tomatoes in a large saucepan. Once it has warmed through, remove the casserole dish from the oven and tip the contents into the pan.


Add a splash of the pasta cooking water to the sauce and stir. Add a bit more if you like the sauce a bit thinner.


Add the pasta to the pan and mix well.


Serve with freshly chopped herbs.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 550
% Daily Value *
Total Fat 10g16%

Saturated Fat 5.7g29%
Total Carbohydrate 55.5g19%
Protein 51.6g104%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.