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    Spaghetti with chicken, black beans and spicy tomato sauce

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    Spaghetti with chicken, black beans and spicy tomato sauce

    Make this veggie by omitting the chicken and parmigiano reggiano, then toss through some grated halloumi in step 3.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    300g Essential spaghetti
    1 tbsp olive oil
    2 Essential red peppers, very finely sliced
    300g British chicken breast fillets, sliced (about 1cm thick)
    ½ x 25g pack flat leaf parsley, stalks finely chopped, leaves chopped
    2 garlic cloves, crushed
    ½ tsp chilli flakes
    400g can black beans, drained and rinsed
    340g Essential tomato and chilli pasta sauce
    30g parmigiano reggiano, finely grated


    1. Bring a pan of water to the boil and cook the pasta according to pack instructions, reserving a cup of water before draining. Meanwhile, heat the oil in a wide pan. Add the peppers; fry for 5 minutes over a high heat until starting to soften and char in places. Reduce the heat to medium and add the chicken. Fry for 3-4 minutes, until the chicken is lightly browned.  

    2. Add the parsley stalks, garlic, chilli and beans to the pan; fry gently for 2-3 minutes, stirring constantly. Pour in the tomato sauce and stir to mix; season. Cook for 1-2 minutes until piping hot and the chicken is cooked through with no pink meat.

    3. Toss the pasta in the sauce to combine, adding the reserved cooking water a splash at a time until the pasta is coated. Divide between plates, sprinkling over the parsley leaves and cheese.

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