Easy Creamy Chicken Spaghetti

Name: Easy Creamy Chicken Spaghetti with Chargrilled Capsicum & Baby Spinach Sauce
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet spaghetti; 1 tomato; 1 packet Diced Chicken; ½ packet cream; 1 sachet Chicken-Style Stock Powder; 1 packet Chargrilled Capsicum Relish; 1 pinch chilli flakes; 1 sachet Aussie Spice Blend; 1 bag baby spinach leaves

with Chargrilled Capsicum & Baby Spinach Sauce

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Light the candles, get out the red and white checked blanket and get ready to start twirling your fork. It’s spaghetti night, this time with chicken in a rich romesco sauce flecked with spinach and chilli flakes to light up your tastebuds. Twirl your pasta until your heart’s content.

Tags:

Kid Friendly

•Over 30g protein

•Bestseller

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

spaghetti

(Contains: Gluten; May be present: Soja, Uova. )

tomato

1 packet

Diced Chicken

½ packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Chargrilled Capsicum Relish

(Contains: Schwefeldioxide und Sulfite; )

1 pinch

chilli flakes

1 sachet

Aussie Spice Blend

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3165 kJ

Fat28.3 g

of which saturates16.3 g

Carbohydrate74.3 g

of which sugars10.1 g

Protein47.6 g

Sodium1349 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.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, roughly chop tomato. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce heat to medium, then add tomato, and cook until softened, 3-5 minutes. • Add Aussie spice blend, and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder, chargrilled capsicum relish and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Remove pan from heat, add cooked spaghetti and baby spinach leaves, stirring until wilted. Season to taste.

TIP: Add a splash more water if the sauce looks too thick.