Sundried Tomato, Caper & Spinach Spaghetti & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Add your spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat

Cook the spaghetti for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite, then drain

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Roughly chop your sun-dried tomatoes

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Add the chopped sun-dried tomatoes and cook for 1-2 min

Whilst the sun-dried tomatoes are cooking, chop your capers roughly

Tip: Bunch them together on your chopping board for speed!

Reboil half a kettle

Once the sun-dried tomatoes have started to crisp, add your roasted garlic paste and give everything a stir

Add the chopped tomatoes, chopped capers and 80ml [105ml] [120ml] boiled water

Add your spinach to a colander and use the remaining boiled water in your kettle to pour over it so that it starts to wilt

Add the wilted spinach to the pan with a very generous crack of black pepper and give everything a good mix up – this is your sun-dried tomato, caper & spinach sauce