Preheat the oven to 180°C. Place the chicken fillets into an ovenproof dish in one layer and season with salt and freshly ground black pepper.Add the bay leaves and cover the chicken with hot water, place in the oven and cook for 25 minutes.Place the baby tomatoes in an ovenproof dish and bake alongside the chicken fillets, if you have space. (Alternatively the tomatoes must be baked for 25 minutes in an 180°C oven, after the chicken is done.) In the meantime, heat the olive oil in a saucepan and sauté the onions until soft and golden. Add the garlic and chilli flakes and cook for 2 to 3 minutes.Add the tinned tomatoes, wine, parsley, coriander and sugar, Season with salt and pepper and simmer for 20 minutes. Remove from the oven and cool down slightly. Process in a food processor or with a stick blender. Return to the saucepan; add the cream and heat through.Once the chicken is cooked, remove from the cooking liquid and tear into bite sized pieces.Place the spaghetti and chicken into a serving bowl. Pour the hot chilli tomato sauce over. Add the cooked baby tomatoes, parsley, coriander and mint. Stir through and serve.Serves 4-6.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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