Tomato, chicken & baby spinach spaghettini
This dish was made for 4 here
Step 15 Min
Step 230 Min
Step 37 Min
Step 1 of 3
Heat half the olive oil in a large saucepan over low heat, add chicken thighs, cook for 3 minutes either side or until browned, remove from pan.
Step 2 of 3
Using the same pan; heat remaining oil and add onion and garlic and cook for 5 minutes or until softened. Add chicken, then tomato passata and premixed water and MAGGI recipe base. Reduce heat to low-medium and simmer for 30 minutes or until tender. Set aside to cool slightly, then coarsely shred chicken, season to taste and keep warm.
Step 3 of 3
Cook spaghettini in a large saucepan of boiling water until al dente (5-7 minutes), drain well, add pasta and baby spinach to sauce and toss to combine. serve hot scattered with grated parmesan
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