Creamy Bacon, Chicken & Parmesan Spaghetti

Name: Creamy Bacon, Chicken & Parmesan Spaghetti with Baby Leaf Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet spaghetti; 1 packet diced bacon; 1 sachet Herb & Mushroom Seasoning; 1 packet garlic paste; ½ packet cream; 1 packet baby leaves; 1 packet Rocket leaves; 1 packet balsamic glaze; pinch chilli flakes; 1 packet Grated Parmesan Cheese; 1 packet chicken breast

with Baby Leaf Salad

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This creamy spaghetti concoction comes together in a snap! With crispy bacon, chicken and baby leaves stirred through for a touch of vibrant greens, the beauty is in the simplicity of this meal. Sprinkle over a generous amount of Parmesan cheese and a pinch of chilli flakes if you’re feeling feisty!

Allergens:

Gluten

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

spaghetti

1 packet

diced bacon

1 sachet

Herb & Mushroom Seasoning

1 packet

garlic paste

½ packet

cream

1 packet

baby leaves

1 packet

Rocket leaves

1 packet

balsamic glaze

pinch

chilli flakes

1 packet

Grated Parmesan Cheese

1 packet

chicken breast

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)4746 kJ

Calories1134 kcal

Fat52.9 g

of which saturates24.7 g

Carbohydrate99 g

of which sugars8.1 g

Dietary Fibre6.2 g

Protein69.8 g

Sodium1215 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.

• Meanwhile, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and diced bacon, tossing occasionally, until browned and cooked through, 6-7 minutes. • Add herb & mushroom seasoning and garlic paste and cook, until fragrant, 1 minute.

• Reduce heat to medium, add cream (see ingredients) and the reserved pasta water, and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add the cooked spaghetti and add half the baby spinach leaves and toss to combine. Season to taste.

• Meanwhile, in a large bowl, combine the remaining spinach, rocket leaves and balsamic & olive oil dressing. • Divide creamy bacon, chicken and spinach spaghetti between bowls. • Serve with spinach & rocket salad. Garnish spaghetti with a pinch of chilli flakes (if using) and grated Parmesan cheese. Enjoy!