Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Mustard chicken spaghetti recipe

87 ratings

When you're looking for maximum flavour but minimum fuss, this speedy spaghetti is a delicious solution. It's creamy, zesty and flavoured with a kick of wholegrain mustard – the perfect chicken recipe for a midweek pick-me-up. What's more, it's ready in under 30 minutes and wallet-friendly. See method

Serves 4
5 mins to prepare and 20 mins to cook
499 calories / serving
Healthy

Ingredients

1 tbsp olive oil
1 red onion, finely sliced
1 garlic clove, crushed
300g spaghetti
400g pack chicken sausages
1 tbsp wholegrain mustard
5 tbsp half-fat crème fraîche
1 lemon, zested (optional)
125g baby spinach
15g fresh flat-leaf parsley, roughly chopped (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2105kj
499kcal 25%
Fat
15g 21%
Saturates
4g 22%
Sugars
8g 8%
Salt
1.8g 30%

of the reference intake
Carbohydrate 66.3g Protein 28g Fibre 4.7g

Method

Heat the oil in a large nonstick frying pan over a low heat. Add the onion and garlic and cook for 6-8 mins, stirring occasionally, until softened. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Drain well, reserving 5 tbsp of the cooking water.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Split open the sausages and crumble the meat into the pan with the onion, discarding the skins. Increase the heat to medium and cook for 5-6 mins, breaking up the meat up with a wooden spoon, until golden and cooked through. Stir in the mustard, crème fraîche and pasta cooking water and bring to a simmer. Add the lemon zest (if using) and spinach and cook for 1-2 mins until just wilted.
Stir the spaghetti through the sausage mixture, then divide between 4 bowls. Scatter over the parsley, if using, and some black pepper to serve.