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)
1

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

2

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

3

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

4

Sprinkle the feta cheese on top.

5

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

45 minutes later...
6

Add the spaghetti to a pan of boiling water.

7

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.

8

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.

9

Add the pasta to the pan and mix well.

10

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.