Italian spring chicken

Name: Italian spring chicken
Cook time: 20 min
Yield: 4

with a red pepper sauce and fresh spaghetti

Ready in around 20 mins

RECIPE FACT:

Italy is also known as Bel Paese, which means beautiful country.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Bring a large pot of salted water to the boil over a high heat.
1. TO MARINADE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with paper towel. Cut the chicken thigh into 1 cm strips and place into a bowl with a drizzle of oil and the Italian herbs then turn to coat.
2. TO PREPARE THE VEGETABLES:

Trim the ends off the green beans then cut in half. Trim the ends off the courgettes. Using a peeler pull it lengthways along the courgette to create ribbons about 2 cm wide. Cut the cherry tomatoes in half.
3. TO COOK THE SPAGHETTI:

Open the pack of fresh spaghetti and gently loosen apart with your fingers before placing into the boiling water separating the pasta strands as you do. Cook for 1 min then add the green beans and cook for a further 3 mins. Drain the spaghetti and green beans into a colander, reserving 1/2 cup of pasta water, then place into a serving bowl. Add the courgette ribbons, cherry tomatoes and red pepper sauce to the bowl. Then season with salt and pepper and toss to mix, adding a little pasta to loosen if needed.
4. TO COOK THE CHICKEN:

Heat a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken strips and cook for 4-5 mins on each side, or until cooked through, then remove from the heat and season with salt and pepper.
TO SERVE:

Divide the pasta between bowls the top with pieces of chicken. Sprinkle over feta and toasted almonds.