Chicken, Olive and Chilli Spaghetti New!

Prep: 15 minutes

Cooking: 5 minutes


  • 375g dried spaghetti
  • 1 teaspoon olive oil
  • 1 long fresh red chilli, seeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 690g jar tomato pasta sauce
  • 2 cups coarsely shredded Steggles roast chicken
  • 1 cup (145g) pitted kalamata olives
  • Finely grated parmesan, to serve


  1. Cook the spaghetti in a large saucepan of boiling water, following packet directions until al dente. Drain well.
  2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the chilli and garlic and cook, stirring, for 1-2 minutes or until aromatic. Add the pasta sauce and bring to a simmer. Reduce heat to medium-low. Add the chicken and olives and cook, gently stirring, for 5 minutes or until heated through.
  3. Add the spaghetti to the pan and gently toss to combine. Divide evenly among serving bowls. Sprinkle with parmesan and serve immediately.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 20, 2018
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