• 500g boneless chicken thighs, diced
  • 1 tbsp olive or veg oil
  • 1 tsp hot smoked paprika
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1 large onion, finely chopped
  • 3 stalks of celery, finely chopped, leaves reserved to serve
  • 1 green pepper, deseeded and finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 2 cloves garlic, finely chopped 
  • 400g tin chopped tomato
  • ½ small bunch parsley
  • Zest of ½ lemon, grated
  • 300g short wholemeal pasta, such as fusilli or penne


  1. 1

    Place the hot smoked paprika, cumin and coriander and a pinch of salt and pepper into a bowl and stir through the chicken to coat

  2. 2

    Finely chop the celery leaves, parsley and lemon zest together, then put to one side

  3. 3

    In a medium pan over a moderate heat, fry the chicken in the oil for about 5-8 minutes until the chicken is coloured all over. Remove the chicken on to kitchen paper and set aside in a bowl, retaining the oil in the pan

  4. 4

    Add the chopped celery stalks, peppers and onion to the pan and fry for 10 minutes until softened. Add the garlic and oregano, and cook for 1 minute, then add the tomato and cook over a high heat for 10 minutes until rich and thick, adding a pinch of salt to taste

  5. 5

    Meanwhile, cook the pasta according to the packet instructions

  6. 6

    Return the cooked chicken as well as any juices to the pan and stir through the sauce until thoroughly warmed

  7. 7

    Serve straight away, topped with a sprinkling of the lemon herb mix.

Nutritional Details

Each serving provides
  • Energy 2361kj 564kcal 28%
  • Fat 9.7g 14%
  • Saturates 1.6g 8%
  • Sugars 15.0g 17%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

11.0g carbohydrate 2.5g fibre 9.0g protein One of your 5 a day

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