[Fam 2-in-1 Test] Sicilian Chicken Spaghetti

• While veggies are roasting, bring a medium saucepan of salted water to the boil. • Thinly slice long chilli (if using). • Chop chicken breast into 2cm chunks. • In a medium bowl, combine the chicken, Italian herbs and the salt. Drizzle with olive oil, season with pepper and toss to coat.

• Cook spaghetti in boiling water, stirring occasionally, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan with a drizzle of olive oil.

• When veggies have 10 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook chicken, tossing, until just browned, 3-4 minutes.

• Add tomato paste and cook until fragrant, 1 minute. Add passata and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine. • Reduce heat to medium and simmer until the sauce has thickened slightly, 2-3 minutes. • Add the butter and stir until melted. Remove from heat and stir through cooked veggies & spaghetti. • Remove the kids' portion, then stir capers through sauce in the pan. Season with pepper. TIP: Add a dash more pasta water if the sauce looks dry.