Pre-Marinated Double Chicken & Creamy Spaghetti
with Chargrilled Capsicum Sauce & Spinach- 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 our herby pre-marinated chicken thigh 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
640 g
Herby Marinated Chicken Thigh
1 packet
Baby Leaves
Nutrition Values
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 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 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 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.
• Divide creamy chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
