Creamy sundried tomato and parmesan chicken spaghetti - Green Giant
Creamy sundried tomato and parmesan chicken spaghetti with garlic and sweet corn – easy and delicious in just 40 minutes!
Ingredients
- 1 tbsp olive oil
- 500g chicken thigh fillets, sliced
- 300g sunsoaked tomatoes, drained of oil and sliced
- 3 garlic cloves, sliced thinly
- 340g tin green giant sweetcorn, drained
- 150ml chicken stock, made with ½ a stock cube
- 100ml double cream
- 100g Parmesan, finely grated, plus extra shavings to serve
- 250g spaghetti
- A large handful basil leaves
- Deep frying pan or saute pan with lid
- Pasta strainer
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