Easy Creamy Chicken Spaghetti
with Chargrilled Capsicum & Baby Spinach Sauce- Gluten
- Milk
- Sulphites
- May contain traces of allergens
- Soy
- Eggs
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.
Ingredients
1 packet
spaghetti
(Contains: Gluten; May be present: Soy, Eggs)
1
tomato
1 packet
Diced Chicken
½ packet
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 pinch
chilli flakes
1 sachet
Aussie Spice Blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
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.
• Divide creamy chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
