Chicken and Capsicum Spaghetti with Feta

Chicken and Capsicum Spaghetti with Feta

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 17, 2018.
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Recipe tip (for front of recipe card). Use a fork to rake along the inside of the cooked squash so it fluffs up and releases delicious strands of spaghetti squash. The strands will still be a little firm when cooked but will easily pull away from the skin. Remember to discard the skin!

Ingredients

Sauce

  • ½ red onion
  • 1 carrot
  • 1 courgette
  • 1 clove minced garlic
  • 1 Tbsp spaghetti spices
  • 450g chicken and capsicum grind
  • ¼ cup GF chicken stock or white wine
  • 400g can chopped tomatoes
  • ½ teaspoon salt
  • 1 teaspoon GF balsamic vinegar
  • ½ bag baby spinach

To Serve

  • 340g spaghetti
  • 100g feta cheese

Steps

  1. Bring a large pot of salted water to the boil. Finely dice onion and grate carrot and courgette.
  2. Heat a drizzle of oil in a large fry-pan on high heat and cook onion for 1-2 minutes, until softened. Add garlic and spaghetti spices and cook a further 1 minute, until fragrant. Add chicken and capsicum grind and cook, breaking up meat with a spoon, for 3-4 minutes, until cooked.
  3. Add stock/wine, canned tomatoes, carrot, courgette and salt. Bring to a simmer, reduce heat to medium and cook for about 10 minutes, until very thick and reduced. Stir through vinegar and spinach and season to taste.
  4. While sauce is cooking, cook pasta in pot of boiling water for 10-12 minutes, until cooked through and tender. Drain well.
  5. To serve, divide spaghetti between bowls, top with chicken and capsicum sauce and crumble over feta.

Nutritional Information

Energy 1802 kj
431 kcal
Protein 27.7g
Carbohydrate 35.2g
Fat 18.3g