Chicken, Basil and White Wine Spaghetti
- 300g spaghetti
- 2 tbsp chicken fat
- 1 chopped onion
- 1 chopped red chilli
- 4 roasted garlic cloves, mashed
- 200ml white wine
- 300g spinach leaves
- 300g shredded roast chicken breast
- ½ lemon, juice only
- Handful of basil leaves, shredded
- 200g crème fraîche
- Cook the pasta until al dente in boiling salted water, then drain and reserve a cup of the cooking water. Meanwhile, fry the onion in the chicken fat for 10 mins to soften, then stir in the chilli and garlic and cook for 5 mins more. Pour in the wine, simmer for 3 mins until reduced, then season liberally.
- Mix the chicken and spinach into the onion mixture, along with a splash or two of cooking water. Cook for 4 mins to heat through, squeeze in the lemon juice and stir through the basil, crème fraîche and spaghetti. Season to taste, then serve with more basil and black pepper on top.
25 mins
4 serving