Crumbed Chicken & Creamy Tomato Spaghetti
with Salad Leaves
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!
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
Ingredients
2 clove
garlic
1
tomato
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
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
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
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.
