Spaghetti with creamy chicken curry sauce
Quick, creamy and full of flavour: spaghetti with chicken, mushrooms and red pepper in a mild curry cream sauce, with fresh spinach stirred through. On the table in half an hour!
- 30 min
- 2 servings
- Easy
Ingredients
- 200 gspaghetti
- 250 gchicken breast (diced)
- 200 gmushrooms (sliced)
- 1 red pepper (in strips)
- 1 onion (finely chopped)
- 1 clovegarlic (finely chopped)
- 2 tspcurry powder (or more to taste)
- 200 mlcooking cream
- 75 gfresh spinach
- 1 tbspolive oil or butter
- 2 sprigsfresh parsley (chopped)
- to tastesalt and black pepper
Method
- 1
Bring a large pot of plenty of water with a pinch of salt to the boil.
- 2
Meanwhile, heat the olive oil or butter in a deep frying pan. Gently fry the onion and garlic for 2 minutes until translucent. Add the chicken and fry for 4–5 minutes until browned all over and cooked through.
- 3
Add the spaghetti to the boiling water and cook it al dente, following the time on the packet. Meanwhile, add the mushrooms and red pepper to the chicken and fry for 3 minutes. Sprinkle over the curry powder, a pinch of salt and some pepper and fry for another minute so the curry releases its aroma.
- 4
Pour in the cream, stir well and let the sauce simmer gently for 3–5 minutes until creamy. Stir in the spinach until it has just wilted. Taste and add more curry, salt or pepper if needed.
- 5
Scoop out a cup of the cooking water, then drain the spaghetti. Toss it through the sauce right away; if it's too thick, loosen it with a splash of the cooking water. Divide between two plates, sprinkle with parsley and serve immediately.
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