Chicken & Rosemary Spaghetti Recipe | Abel & Cole
Chicken & Rosemary Spaghetti
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Prep: 10 mins
Cook: 20-25 mins
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Ingredients you'll need
From your kitchen
  • A glug of olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Knife
  • Chopping board
  • Colander
  • Grater or garlic crusher
  • Large frying pan or wok
  • Pan with a lid
Step by step this way
  • 1.

    Peel and finely chop the onion. Rinse and slice the mushrooms. Rinse and halve the cherry tomatoes. Halve the cabbage. Finely shred one of the halves. Rinse well.

  • 2.

    Peel and grate or crush the garlic. Pull the leaves off half the rosemary sprigs. Rinse them. Finely chop. Put a handful to one side. Fill and boil the kettle.

  • 3.

    Warm a glug olive oil in a large frying pan or wok. Add the chicken. Fry for 5 mins till browned. Stir every so often so it browns evenly.

  • 4.

    Add the onion and mushrooms to the chicken. Season with salt and pepper. Fry for 8-10 mins over a medium heat till the veg is soft and lightly golden. Stir often while they cook.

  • 5.

    Fill a pan with hot water from the kettle. Bring to the boil. Add the spaghetti. Pop on the lid. Gently boil for 5 mins till the spaghetti is almost cooked.

  • 6.

    Take the lid off the spaghetti. Add the shredded cabbage. Simmer, without the lid, for 5 mins till the spaghetti and cabbage are tender but not too soft.

  • 7.

    Whilst the spaghetti cooks, add the garlic and rosemary to the chicken. Stir and fry for 1 min. Add the tomatoes. Fry for 2-3 mins to soften them. Add the tub of crème fraiche. Stir over a low heat for 2-3 mins to heat everything through. Taste and adjust the seasoning if needed.

  • 8.

    Drain the spaghetti and cabbage. Divide between two warm plates. Top with the creamy chicken and rosemary sauce. Garnish with the chopped rosemary you saved in step 2.

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