Mexican Chicken Bolognese with Spirals

Serves 4
Time 45 minutes


500g dried pasta spirals 

Extra virgin olive oil

1 small brown onion, diced

2 garlic cloves, chopped finely

400g chicken mince

2 tbsp cumin

1 tbsp dried oregano

1 tbsp smoked paprika

½ tbsp cayenne pepper

½ tbsp chilli flakes

1 x (400g) can crushed tomatoes

1 x (400g) can kidney beans, strained & washed

2 cups chicken stock

Salt and pepper

½ cup sour cream

½ cup coriander leaves


Heat olive oil in a large pan over medium heat. Add onion and cook for 2 to 3 minutes. Add garlic and fry for another minute. Add chicken mince and cook for 5 to 6 minutes or until fully cooked.

Next add cumin, oregano, paprika, cayenne pepper and chilli. Stir and cook for 2 minutes. Pour crushed tomato, beans and chicken stock into the pan, stir and bring to the boil. Simmer and cook for a further 15 minutes. Season with salt and pepper.

In a pot of boiling salted water, cook pasta as per packet directions. Add sour cream to sauce, mix together and turn off heat. 

Strain pasta and combine with sauce.

Serve and garnish with coriander over the top.