• 150g Fusilli Pasta
  • 3 Chicken Thighs
  • 1 Small Jar of Pasta Sauce
  • 1 Onion
  • 1 Garlic Clove
  • 3-4 Handfuls of Spinach
  • Dash of Red Wine Vinegar
  • 1 Tbsp. Olive Oil
  • 1 Sweet Red Pepper
  • Optional: Manzanilla Olives
  • Seasoning: Salt + Pepper


  1. Finely slice the onion, garlic and red pepper.
  2. Chop the chicken thighs and remove any excess fat.
  3. Heat a frying pan with olive oil. Add the sliced onion, garlic and chicken thighs until golden brown. Add a dash of red wine vinegar, salt and pepper to taste. 
  4. Next, boil your kettle and cook your fusilli pasta. 
  5. Whilst the pasta cooks, add the spinach & red peppers to the chicken and fold through. 
  6. Drain the pasta. And re-add the chicken, veg, pasta sauce and cooked pasta into the empty saucepan. Stir, serve and top with olives (if you’re a fan).

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