Chicken & Bacon Ragu with Fresh Spinach Spaghetti

Chicken & Bacon Ragu with Fresh Spinach Spaghetti

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, November 10, 2019.
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Ingredients

Ragù

  • 1 pack chicken & bacon grind
  • 2 capsicums, diced
  • 1 pack red pepper pesto sauce
  • 1/4 cup water
  • 1 pack vine tomatoes, cut into quarters
  • 1 pack fresh spinach spaghetti

To Serve

  • 1 pack rocket
  • 1 pack Parmesan cheese
  • 1 bunch basil, leaves picked

Steps

  1. Before you start, bring a pot of hot, salted tap water to the boil with the lid on.
  2. Prep capsicum & tomatoes & cook sauce. Heat a drizzle of oil in a fry-pan on high heat. Cook chicken and bacon grind and capsicum for 4 minutes, breaking up meat. Add red pepper pesto sauce, water measure and tomatoes and bring to a simmer. Reduce heat to medium and cook for 3-5 minutes, until slightly reduced. Season.
  3. Meanwhile, cook spaghetti. Separate strands of pasta and cook in pot of boiling water for 2-3 minutes, until tender. Drain, return to pot and toss with a little olive oil.
  4. Prep salad. Toss rocket and Parmesan with a drizzle of olive oil and vinegar.
  5. Serve spaghetti topped with ragù, rocket salad and basil.

Nutritional Information

Energy 2784 kj
665 kcal
Protein 36.4g
Carbohydrate 63.5g
Fat 20.5g