It’s pretty hard to beat an olive oil based spaghetti dish for a quick but delicious dinner. This dish has so many flavours I love … chicken, garlic, chilli, lemon, olive oil, kale from my parent’s farm, and it’s all tossed with perfectly al dente spaghetti and topped with crunchy almonds and creamy fetta. Dinner in under 30 minutes never tasted so good. You could also use pork mince here instead of the chicken, which would be just as good with these flavours.
PREP 10 MIN
COOK 15 MIN
What you’ll need:
2 tbs extra virgin olive oil, plus extra to serve
500g chicken mince
400g dried spaghetti
2 cloves garlic, minced
½ tsp dried chilli flakes
1 bunch kale (leaves only), roughly torn into pieces
1 lemon, juiced
80g feta, crumbled
60g roasted almonds, roughly chopped
sea salt & black pepper
What do to:
Heat oil in a large frypan over medium-high heat. Add chicken mince and cook, breaking up with a spoon, for 8-10 minutes until caramelised in parts and cooked.
Meanwhile, cook spaghetti in a large saucepan of salted water until al dente. Reserve ½ cup of pasta water and drain.
Once chicken is just about done, add garlic and chilli and cook for a further 1 minute until fragrant. Add kale, lemon juice, spaghetti and pasta water. Toss for 1-2 minutes until kale has wilted. Season with salt and pepper.
Serve spaghetti topped with feta, almonds, extra black pepper and a drizzle of extra virgin olive oil.