Chicken spaghetti bolognaise

Cut out fat by using chicken breasts instead of beef mince in this favourite winter comfort food.

Ingredients:
150g durum wheat spaghetti, (bundle size of R5 coin (2.5cm))
1 x 65g pork sausage, casing removed
3 chicken breasts, cut into 1cm chunks (about 150g each)
½ chicken stock cube or 10 ml stock powder
10ml crushed garlic
1 x 410g tin whole tomatoes with juice, chopped
125ml parsley, chopped ( ½ cup)
freshly ground black pepper
10ml sugar (2 tsp)
250ml frozen peas or snap peas, if preferred
60g Mozzerella cheese, low fat, grated (2 matchboxes before grating)

Instructions:

• Cook the spaghetti in lightly salted boiling water until just tender.
• Meanwhile, crumble the sausage meat into a large frying pan. Add a little water and cook over medium heat, stirring, until the sausage is no longer pink.
• Add the chicken and garlic and and stock powder and cook, stirring until the chicken is no longer pink, about 4 minutes.
• Stir in the tomatoes with their juices, parsley, pepper and sugar, and bring to the boil. Simmer for about 5 minutes.
• Add the peas and cook just until heated through.
• Toss the sauce with the hot pasta, sprinkle with mozzarella cheese and serve immediately, with a salad.

Nutritional Information