Creamy Chicken & Herb Spaghetti
4
peopleServes
10
minutesPreparation Time
10
minutes Stove TopCooking Time
Ingredients
- 250 g spaghetti
- 1 tbsp olive oil
- 500 g chicken breast, halved and thinly sliced
- 1 red onion, peeled, halved and thinly sliced
- 1/2 tbsp McCormick Garlic Powder
- 1 tbsp McCormick Thyme
- 1 tsp McCormick Ginger Ground
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 400 mL white wine
- 1 cup cream
- 50 g baby spinach leaves
- 2 x 60 g eggs
- Grated parmesan for serving
- To Serve:
- 1 tbsp fresh dill, roughly chopped
Directions
- Bring a large pot of water to the boil and cook pasta. Drain and set aside.
- In a large deep frypan, heat oil over medium-high heat and cook the chicken and onion for 5 minutes. Then add the McCormick Garlic Powder, Thyme Leaves and Ginger Ground. Season to taste with McCormick Sea Salt and Black Pepper and then pour in wine, cooking for a further 5 minutes until the wine starts to evaporate and sauce thickens. Add cream, baby spinach leaves and eggs. Toss in spaghetti.
- Serve with grated parmesan and sprinkle with extra Thyme Leaves.
- Toss in spaghetti.
- Serve with grated parmesan and sprinkle with extra Thyme Leaves.
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