Ingredients
- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 1 red pepper (capsicum), diced
- 2 cloves garlic, crushed
- 500 g (1 lb) chicken mince
- 2 cups (500 g/1 lb) tomato pasta sauce
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons seeded and chopped black olives
- 400 g (13 oz) spaghetti
- 125 g (4 oz) feta cheese, crumbled
Method
1. Heat the oil in a large, heavy-based pan. Add the leek, pepper and garlic and cook over medium-high heat for 2 minutes, or until lightly browned.
2. Add the chicken mince and cook over high heat for 3 minutes, or until browned and any liquid has evaporated. Stir occasionally and break up any lumps as the mince cooks.
3. Add the tomato pasta sauce, thyme and rosemary and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the sauce has reduced and thickened. Add the olives and stir to combine. Season, to taste.
4. Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain. Place the spaghetti on individual serving plates or pile into a large deep serving dish and pour the Chicken Bolognese over the top. (The sauce can be mixed through the pasta.) Sprinkle with feta and serve immediately.
