Spaghettini casserole with feta cheese

Name: Spaghettini casserole with feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Spaghettini; 7-10 Tbsp Salt; 1 (approx. 120 g) Chicken filet; 1 red pepper; 2 TABLESPOONS Olive oil; 7-10 Tbsp dried crushed chili; 1 small stem rosemary; 80 g creamy sheep's cheese; 1 TABLESPOON black olives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Spaghettini
7-10 Tbsp Salt
1 (approx. 120 g) Chicken filet
1 red pepper
2 TABLESPOONS Olive oil
7-10 Tbsp dried crushed chili
1 small stem rosemary
80 g creamy sheep's cheese
1 TABLESPOON black olives

Directions

1
Cook the pasta in salted water for about 8 minutes, drain and allow to drain. In the meantime wash and dry the fillet. Clean, wash and cut the bell peppers into long strips. Heat 1 tablespoon of olive oil. Fry the fillet for about 10 minutes. Add strips of paprika, season with salt and chilli and fry for another 5 minutes.
2
Strip rosemary needles from the stalk and add. Remove the fillet and cut into slices. Mix all the prepared ingredients and pour into a small casserole dish. Cut the feta cheese into pieces and spread them in the baking dish. Sprinkle with 1 tablespoon of olive oil and bake in a preheated oven (electric cooker: 225°C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes. Serve with olives