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Spaghetti with chicken, black beans and spicy tomato sauce
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Make this veggie by omitting the chicken and parmigiano reggiano, then toss through some grated halloumi in step 3.
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.
Typical values per serving:
High in protein
This recipe was first published in January 2021.