Spaghetti with chicken and peas

Spaghetti with chicken and peas

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 575 kcal
, Fat: 8 g
, Carbohydrate: 79 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400g spaghetti (BARILLA No.
salted water, boiling


400g chicken strips
oil for frying
1 onion, finely chopped
1 garlic clove, finely chopped
1tin chopped tomatoes (approx. 400 g)
1dl water
1tsp dried oregano
½tsp salt
a little pepper
100g frozen peas, slightly defrosted
½bunch parsley, finely chopped
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How it's done


Cook the spaghetti in salted water until al dente, drain, cover and set aside.


Fry the meat in batches in oil for approx. 4 mins. per batch, remove. Add a dash of oil, sauté the onion and garlic, add the tomatoes and water, bring to the boil, reduce the heat, add the oregano, season, simmer over a low heat for approx. 10 mins.

Add the reserved chicken and peas, bring to the boil, simmer for approx. 2 mins., add the parsley. Serve the spaghetti with the sauce.

Good to know
Serve with: Parmesan

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