Chicken spaghetti Recipe

Ingredients
225g (8oz) (dry weight) spaghetti
1 vegetable stock cube
6 spring onions, finely chopped
1 garlic clove, crushed
115g (4oz) minced chicken
150ml (1/4 pint) vegetable stock
1 tablespoon plain flour
300ml (1/2 pint) tomato passata
1 tablespoon chopped fresh mixed herbs
salt and freshly ground black pepper
a few chopped fresh chives or some fresh rocket to garnish

Method
1. Cook the spaghetti in a large pan of boiling water with a stock cube added for extra flavour.
2. In a non-stick pan dry-fry the onions and garlic until soft. Add the chicken, cooking until it completely changes colour. Add 2 tablespoons of stock and stir in the flour.
3. Cook out the flour for 1 minute, then gradually stir in the passata and herbs, seasoning with salt and black pepper. Reduce the heat and simmer for 2–3 minutes until the sauce thickens.
4. Drain the spaghetti and pour into a warmed serving dish. Spoon the sauce on top and garnish with chopped chives or rocket.