Double Creamy Pre-Marinated Chicken Spaghetti
with Chargrilled Capsicum Sauce & Baby Leaves
Herby Marinated Chicken Thigh - big flavour, zero fuss! Our pre-marinated chicken delivers the classic roast chicken taste we all know and love, minus the lengthy prep. We’re talking juicy, tender chicken, brimming with delicious herby flavour - no seasoning or marinating required. Simply cook and enjoy!
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
Ingredients
1
Tomato
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 sachet
Chilli Flakes
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy. )
1 sachet
Classic Roast Seasoning
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Leaves
640 g
Herby Marinated Chicken Thigh
Not included in your delivery
1 drizzle
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 the boiling water until “al dente”, 9 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.
• Meanwhile, roughly chop tomato. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).
• 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 the reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute.
• Remove pan from heat, then add cooked spaghetti and baby leaves, stirring, until wilted. Season to taste.
• Divide creamy chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
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