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MCB Spiced Chicken Pomodoro

Recipe Development TeamUpdated on September 23, 2025

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Calories

:

290 kcal

Protein

:

36.6g protein

Difficulty

:

Medium

Allergens:

Milk
Egg

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 sachet(s)

Chicken Stock Powder

1 pot(s)

Mexican Style Spice Mix

100 grams

Spaghetti

260 grams

Diced British Chicken Thigh

1 carton(s)

Finely Chopped Tomatoes

150 grams

Chestnut Mushrooms

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutrition Values

Energy (kJ)1214 kJ

Energy (kcal)290 kcal

Fat9.4 g

of which saturates4.4 g

Carbohydrate12.8 g

of which sugars10.1 g

Dietary Fibre5.6 g

Protein36.6 g

Salt1.3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Grate the hard Italian cheese. Peel and grate the garlic (or use a garlic crusher). Chop the chicken into 2cm chunks. Heat a splash of oil in a frying pan over medium-high heat. Pop a large saucepan of water onto boil over high heat. You'll use it to cook the spaghetti later.

2

When the oil is hot, add the diced chicken. Brown the chicken on all sides, turning frequently. This will take around 6-8 mins. Once the chicken is browned add the sliced mushrooms, mix through and continue cooking until softened, another 3 mins. Season with salt and pepper.

3

Add the garlic, fajita spice and tomato puree to the chicken and mushrooms, stir to combine. Pour in the diced tomatoes and bring to the boil. Stir in the chicken stock powder and 2P: 75ml/4P: 150ml of water. Lower the heat to a simmer and cook until the sauce has reduced and the chicken is cooked through, 12-15 mins.

4

Meanwhile, add the spaghetti to the boiling water along with a good pinch of salt. Cook until "al dente" about 7 mins. TOP TIP: Al Dente simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain into a colander when ready. Once the pasta is cooked, drain it in a colander, pop back in it's pan and drizzle with oil. Stir through to stop it sticking together.

5

Once the sauce is cooked, add the spaghetti to the sauce and stir to coat the pasta.

6

Share the spaghetti and sauce between your plates and finish with a sprinkle of cheese. Enjoy! JAZZ IT UP: If you have any leftover herbs such as parsley, basil or chives, roughly chop and sprinkle them over once plated up.

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