One-pan chicken Kiev spaghetti recipe

Method

1. Heat a large casserole dish over a medium heat. Add the breadcrumbs and fry for 2-3 mins, stirring occasionally, until evenly golden. Transfer to a bowl, mix through the chopped garlic, 10g parsley and a generous grind of black pepper. Set aside and wipe the pan clean.
2. Melt the butter and oil in the pan over a medium heat. Add the chicken and garlic and fry for 5-8 mins, stirring occasionally, until the chicken is evenly opaque and lightly golden. Place the spaghetti on top of the chicken, snapping it if necessary to fit in the pan, and pour over the wine and 800ml freshly boiled water; topping it up slightly if needed to ensure the pasta is fully submerged. Cover with a tight-fitting lid and cook for 10 mins on a gentle simmer until the pasta is cooked throughout and the water has almost fully evaporated. Stir to break up the pasta, then place the spinach on top, cover with the lid and cook for 1-2 mins until wilted.
3. Remove from the heat and stir through the remaining parsley, the Parmesan and a generous grind of black pepper, until well combined.
4. Divide between 4 plates and serve topped with the herb crumb and a fresh sprinkle of parmesan.

• Tip: To make this recipe alcohol free, omit the wine and top up the water by 200ml, then add the juice of ½ lemon at the same time as the Parmesan.

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