Double Herby Pre-Marinated Chicken & Creamy Spaghetti

Name: Double Herby Pre-Marinated Chicken & Creamy Spaghetti with Chargrilled Capsicum Sauce & Baby Leaves
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Tomato; 1 packet Spaghetti; 1 packet Chargrilled Capsicum Relish; 1 sachet Chilli Flakes; 1 sachet Classic Roast Seasoning; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 640 g Herby Marinated Chicken Thigh; 1 packet Baby Leaves

with Chargrilled Capsicum Sauce & Baby Leaves

Get up to $175 off

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.

Tags:

Kid Friendly

•High Protein

Allergens:

Gluten

•Wheat

•Sulphites

•Milk

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

640 g

Herby Marinated Chicken Thigh

1 packet

Baby Leaves

Nutrition Values

Energy (kJ)5100 kJ

Calories1220 kcal

Fat277 g

of which saturates35.3 g

Carbohydrate82 g

of which sugars13 g

Dietary Fibre4.3 g

Protein83.3 g

Cholesterol0 mg

Sodium2040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• 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. • 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 of the frying pan 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, then add cooked spaghetti and baby kale, stirring until wilted. Season to taste. TIP: Add a splash more water if the sauce looks too thick.