Smoky Chicken Spaghetti

Nutrition per serve

Ingredients

• 1pcs carrot
• 30g pitted kalamata olives
• 2clov garlic
• 300g chicken breast fillet
• 250g spaghetti
• 400g diced tomatoes
• 10g smoky barbecue seasoning
• 50g tomato paste
• 15ml olive oil
• 1ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Cut the carrot into 1cm chunks. Halve the olives. Crush or finely chop 2 garlic cloves. Put the chicken flat on a board, put your hand on top and halve horizontally, then thinly slice into strips.
2. Step 2 — Cook spaghetti
   Add three-quarters of the spaghetti* to the pan of boiling water and cook, stirring occasionally, for 12 mins or until al dente. Reserve 60ml (¼ cup) cooking water, then drain the spaghetti.
3. Step 3 — Cook chicken
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Add the chicken, season with salt and pepper and cook, stirring, for 3-4 mins until browned and cooked through. Remove from the pan.
4. Step 4 — Simmer sauce
   Heat 2 tsp olive oil in the same pan over medium heat. Cook the carrot and garlic, stirring, for 3-4 mins until softened. Stir in the tomatoes, barbecue seasoning, half the tomato paste*, reserved cooking water and ¼ tsp sugar. Bring to the boil, then reduce the heat to medium and cook for 5 mins or until slightly thickened.
5. Step 5 — Serve up
   Add the chicken and spaghetti to the sauce and cook, stirring, for 1 min or until warmed through. Taste, then season with salt and pepper. Divide the chicken spaghetti among bowls, scatter over the olives (see Make it yours) and enjoy!
6. Step 6 — Make it yours
   We love the salty pops of flavour that the olives provide, but if some members of your family aren't keen on them, then use less or none at all. Or keep everyone happy and serve them on the side!

Allergens

Gluten, Wheat, Sulfit