110 g (4 oz) spaghetti
30 g (1 oz) butter
1 garlic clove, peeled and chopped
2/3 chicken breast, diced
1 tomato, diced
55 g (2 oz) green beans
handful of chopped parsley
3 tbsp ricotta
salt and freshly ground black pepper
parsley sprig, to serve
30 g (1 oz) butter
1 garlic clove, peeled and chopped
2/3 chicken breast, diced
1 tomato, diced
55 g (2 oz) green beans
handful of chopped parsley
3 tbsp ricotta
salt and freshly ground black pepper
parsley sprig, to serve
method
1. Bring a pan of water to the boil and cook the spaghetti according to packet instructions.
2. Gently melt the butter in a pan and sauté the garlic and diced chicken breast until browned.
3. Stir in the tomato, green beans, parsley and ricotta and season. Heat gently and cook for 10-12 minutes over a gentle heat, or until the chicken is cooked through.
4. Drain the pasta and add to the pan. Toss together to coat.
5. Transfer to a serving plate and serve garnished with parsley.
2. Gently melt the butter in a pan and sauté the garlic and diced chicken breast until browned.
3. Stir in the tomato, green beans, parsley and ricotta and season. Heat gently and cook for 10-12 minutes over a gentle heat, or until the chicken is cooked through.
4. Drain the pasta and add to the pan. Toss together to coat.
5. Transfer to a serving plate and serve garnished with parsley.
serving amount
serves 1-2
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