Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Oil
  • 1 Onion (chopped)
  • 2 cloves Garlic (crushed)
  • 2 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chilli Flakes
  • 4 Skinless and Boneless Chicken Thighs (sliced)
  • 200 g Button Mushrooms (sliced)
  • 150 g Baby Leaf Spinach
  • 400 g Pasta
  • 1 400g tin Chopped Tomatoes
  • 1 litre Chicken Stock
  • 120 ml Milk
  • 1 tbsp Worcestershire Sauce
  • Salt and Pepper
  • Parmesan Cheese (to serve)

Instruction

  • Heat the oil over a medium heat. Cook the onion for a few minutes until softened. Add the garlic, spices and chicken and cook until the chicken is almost cooked, about 10 minutes.
  • Add the mushrooms, cook for a few more minutes. Add the pasta, tomatoes, stock, Worcestershire sauce and milk plus a big sprinkling of salt and pepper. Bring everything to the boil and then simmer for about 10-15 minutes. I found that the pasta took a little longer to cook than normal so you might need about 15 minutes.
  • A few minutes before the end of cooking add the spinach and let wilt into the pasta. Once the pasta is cooked serve topped with a sprinkling of parmesan if you like.