CHICKEN CURRY NOODLES

Remove skin and bone from chicken thighs. Cut meat into small bite-size pieces. Sprinkle with 1/4 tsp each salt and pepper. 

Bring pot of salted water to a boil. Add spaghetti and cook for about 9 minutes or until al dente. Drain and return to pot. 

Meanwhile, heat 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in large non-stick skillet over medium-high heat. Brown chicken and remove to plate. Add 1 tbsp Mediterranean Extra Virgin Olive Oil to skillet and cook zucchini and red pepper with a pinch each of salt and pepper for 4 minutes or until starting to brown. Add curry sauce and return chicken to skillet; bring to a simmer and cook gently for about 10 minutes or until chicken is no longer pink inside. Toss with spaghetti until coated well.

Gluten-Free Variation: Substitute 1 pkg (454g) rice noodles for the spaghetti and reduce cooking time accordingly.