
Steps
- Cook the whole grain spaghetti according to package instructions, then drain and set aside.
- In a skillet, heat a little oil and sauté the onion and garlic until translucent.
- Add the shredded chicken and drained tuna to the skillet, mixing them well with the onion and garlic.
- In a separate bowl, whisk together the egg, milk, mustard, and hot sauce. Pour this mixture into the skillet and stir until combined.
- Add the cooked spaghetti to the skillet, tossing to coat with the sauce. Stir in the diced tomato and paprika. Season with salt and pepper.
- Remove from heat and fold in the crumbled goat cheese.
- Serve hot, garnished with fresh parsley.
Ingredients
- 100g whole grain spaghetti
- 75g canned tuna, drained
- 100g cooked chicken, shredded
- 1 small tomato, diced
- 1 egg
- 50ml milk
- 30g goat cheese, crumbled
- 1 tsp mustard
- 1 tsp hot sauce
- Salt and pepper to taste
- 1/2 tsp paprika
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1/4 onion, finely chopped
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