Spaghetti with Chicken, Cherry Tomatoes and Basil

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An easy mid-week dinner to throw together using ingredients that you can find in the local convenience store.

Serves 4

400g spaghetti
Salt and freshly ground black pepper
2 chicken breasts, cut into strips
1 tablespoon olive oil
2 cloves garlic, peeled and halved
1 red chilli, deseeded and chopped finely
8 cherry tomatoes, quartered
12 fresh basil leaves, sliced finely
2 tablespoons crème fraîche


1. Boil a large saucepan of water. Add the spaghetti and a good pinch of salt and cook until the spaghetti is al dente.

2. While the spaghetti is cooking, cook the rest of the dish. Season the chicken with salt and black pepper. Heat the olive oil in a large non-stick frying pan and fry the garlic and chilli over medium heat for 3-4 minutes, making sure not to brown the garlic. Remove the garlic and discard. Add the chicken strips and stir-fry over a high heat until golden. Add the cherry tomatoes and half the basil leaves and fry for a minute or two until the tomatoes soften. Add the crème fraîche, toss gently and cook until the sauce is thick and bubbling (1-2 minutes). Season with salt and black pepper to taste. Toss with the rest of the basil strewn on top.

Recipe variations
Use freshly chopped rosemary or thyme instead of basil but add it with the chilli.

Use Quark or single cream instead of crème fraîche. Please don’t use a low-fat version: you use so little that it won’t make much difference in terms of calories.

Add strips of fried pancetta or chorizo when you are adding the chicken.

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