Creamy Chicken & Tomato Speedy Spaghetti
with Capsicum Relish & Parmesan Cheese
- Gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Soy
Light the candles, get out the red and white checked blanket and get ready for oodles of delicious noodles. It’s spaghetti night, this time with chicken in a rich chargrilled capsicum sauce and chilli flakes to light up your tastebuds. Twirl your pasta until your heart’s content.
Ingredients
1
Tomato
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 sachet
Chilli Flakes
1 sachet
Classic Roast Seasoning
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Leek
300 g
Diced Chicken
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a
generous pinch of salt.
• Cook spaghetti over high heat until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients). Drain spaghetti, then return
to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Help pour in the spaghetti under adult supervision.
• Meanwhile, roughly chop tomato.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot,
cook sliced leek and diced chicken, tossing occasionally, until browned and
cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce heat to medium, then add tomato and cook until softened,
3-5 minutes. Add classic roast seasoning 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 from pan heat, then add cooked spaghetti and baby spinach
leaves (see ingredients), stirring until wilted. Season to taste with salt
and pepper.
• Divide creamy chicken and tomato spaghetti between bowls.
• Sprinkle over grated Parmesan cheese and a pinch of chilli flakes (if using)
to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese
