Creamy chicken and green veg spaghetti (dairy free)

Creamy chicken and green veg spaghetti (dairy free)


This recipe is a great way to use up leftover chicken from a Sunday roast. It’s a quick and simple one-pot family pleaser!


Serves 4

Roast chicken (2 thighs or equivalent of a breast meat) – torn into small pieces, bones and skin removed

360g (dry weight) spaghetti

1 cup of peas

1 cup of green beans (cut into thirds)

1 cup of broccoli

1 small carton of soya cream

2 tsps of garlic purée

Salt and pepper to taste


1. Put the spaghetti in boiling water and boil for a few seconds before reducing the heat slightly.

2. After 5 minutes, add the vegetables. If you’re using frozen veg, put them in the water at the same time as the spaghetti.

3. Cook for a further 5 minutes, then remove from the heat and drain.

4. Return to the pot and pour in the soya cream, keeping the hob on a very low heat. Stir through.

5. Stir in the garlic purée and chicken pieces. Allow to warm through, on a low gear, for a few minutes.

6. Serve at the table with salt, pepper, and ají, to taste.


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