Sicilian Chicken Spaghetti
with Roasted Veggies
Featuring favourite flavours from Sicilian cuisine, such as capers, tomato and zucchini, this sensational pasta dish is that perfect combination of comforting and incredibly tasty.
1 unit
capsicum
1 unit
zucchini
1 unit
tomato
1 unit
red onion
2 clove
garlic
1 unit
long red chilli
1 packet
chicken breast
1 sachet
Italian herbs
1 packet
spaghetti pasta
(ContainsGluten)1 sachet
tomato paste
1 box
passata
1 packet
capers
1 packet
shaved Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
2 tsp
balsamic vinegar
2 tsp
brown sugar
¼ tsp
salt
20 g
butter
(ContainsMilk)Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Thinly slice the zucchini into half-moons. Quarter the tomato. Cut the red onion into 1cm wedges. Finely chop the garlic (or use a garlic press). Thickly slice the long red chilli (if using). Place the capsicum, zucchini, tomato, onion, garlic, chilli (if using), balsamic vinegar and brown sugar on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender and lightly charred, 20-25 minutes.
TIP: Cut the veggies to the correct size to ensure they cook in the allocated time.
While the veggies are roasting, bring a medium saucepan of salted water to the boil. Chop the chicken breast into bite-sized chunks. Place the chicken, Italian herbs and the salt in a medium bowl. Drizzle with olive oil, season with pepper and toss to coat.
Add the spaghetti to the saucepan of boiling water and cook, 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 spaghetti and return to the pan. Drizzle with olive oil to prevent sticking and set aside.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until just browned, 2-3 minutes.
Add the tomato paste to the frying pan and toss to coat. Add the passata and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine. Reduce the heat to medium and simmer until the sauce has thickened slightly, 2-3 minutes. Add the butter and stir until melted. Stir through the roasted veggies and drained capers. Add the spaghetti and toss to combine.
TIP: Add a dash more pasta water if the sauce looks dry.
Divide the Sicilian chicken spaghetti with roasted veggies between bowls. Top with the shaved Parmesan cheese.