HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Chicken & Creamy Tomato Spaghetti
Crumbed Chicken & Creamy Tomato Spaghetti

Crumbed Chicken & Creamy Tomato Spaghetti

with Salad Leaves

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It’s pasta night again, but we’re shaking things up by piling on our glowing, crumbed chicken on top of smooth garlic and tomato sauced spaghetti. Tossed through for a spark of green are the salad leaves. It’s going to be pasta night every night from now on!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove




1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

chicken breast

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 packet

tomato paste

1 sachet

garlic & herb seasoning

½ bottle



1 sachet

chicken-style stock powder

1 bag

salad leaves

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 tbs

plain flour


¼ tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4177 kJ
Fat38.7 g
of which saturates18.6 g
Carbohydrate103 g
of which sugars12 g
Protein54.7 g
Sodium2112 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely chop garlic. Roughly chop tomato. Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then drizzle with olive oil to prevent sticking. Set aside.

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


While the pasta is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a shallow bowl, combine the plain flour, Aussie spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Coat chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.


Return the saucepan to medium-high heat with a drizzle of olive oil. Cook tomato until softened, 2-3 minutes. Add garlic, tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute.


Reduce heat to medium, then add longlife cream (see ingredients), chicken-style stock powder and reserved pasta water and simmer until slightly reduced, 1-2 minutes. Add spaghetti and salad leaves, then toss to combine. Season with salt and pepper.


While the sauce is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken until golden and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.


Slice crumbed chicken. Divide creamy tomato spaghetti between bowls. Top with chicken to serve.