Directions
- 1Place the chicken thigh in a bowl and season with the sweet paprika, oregano and a generous pinch of sea salt and black pepper. Toss to coat evenly and then set aside whilst you prep the vegetables.
- 2Heat the olive oil in a large lidded pot over a medium-high heat. Add the chicken pieces and cook for 4-5 minutes or until just cooked through. Use a slotted spatula to transfer the chicken to a bowl.
- 3Add the onion and garlic to the same pot with the leftover oil and chicken juices. Sauté for 3 minutes or until softened before adding in the sliced mushrooms.
- 4Cook for 3 minutes or until the mushrooms release their juices and start to reduce in size. Add the olives, tinned tomatoes, stock and tomato paste.
- 5Bring to a boil and then add in the pasta. Reduce to a simmer and cover with a lid. Simmer for 15 minutes.
- 6Remove the lid and add the chicken back to the pot along with the baby spinach leaves. Stir for 2 minutes until the baby spinach has wilted.
- 7Remove from the heat and add in the parmesan cheese and chopped herbs.
- 8Serve topped with extra parmesan cheese and chilli flakes, if desired.
Ingredients
- 400 g chicken thigh, diced
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 0 Sea salt
- 0 black pepper
- 2 tbsp extra virgin olive oil
- 1 red onion, finely diced
- 4 garlic cloves, minced
- 200 g mushrooms, sliced
- 70 g kalamata olives
- 400 g tin tomatoes, diced
- 750 ml stock
- 2 tbsp tomato paste
- 300 g pasta
- 60 g baby spinach
- 50 g parmesan cheese, grated
- 0.25 cup chopped parsley, or basil leaves
Equipment
large lidded pot
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