30 - 40 minutes
Serves 3 - 4 people
2 chicken breasts (roughly 400 g)
2 packs organic bacon (300 g)
100 millilitres medium sherry
1 teaspoon powdered fenugreek
2 tins chopped tomatoes
1 dessert spoon tomato puree
400 millilitres gluten free vegetable stock
1 teaspoon dried oregano
A few twists of salt and pepper
1 pack gluten free spaghetti
Start by removing any sinew or fat from the chicken breasts before cutting them lengthways, then cut across diagonally so you end up with small, diced bits of chicken. Then dice the bacon and set aside separate to the chicken. Heat a dessert spoon of oil in a deep saucepan then add the chicken and stir fry until sealed. Remove from the pan and set aside. Keep the saucepan on the heat and add the bacon then stir fry until golden brown, then add the sherry and stir thoroughly making sure you loosen any caramelised bits on the bottom of the pan. Simmer until almost all of the sherry has evaporated then add the tomato puree, stir fry for a minute before adding the stock, tinned tomatoes, salt, pepper and oregano. Stir thoroughly and simmer on a high heat until the sauce has reduced and you can see the bacon bits, roughly 15 minutes, ensuring you regularly stir.
Put boiling water in a separate saucepan then add the spaghetti and bring to a boil then cook according to the instructions. At the same time add the chicken to the sauce and regularly stir. When the spaghetti is cooked, plate and add some shaved parmesan before topping with a good serving of sauce.