Pre-Marinated Double Chicken & Creamy Spaghetti
with Chargrilled Capsicum Sauce & Spinach
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 herby pre-marinated chicken in a rich chargrilled capsicum sauce and chilli flakes to light up your tastebuds. Twirl your pasta until your heart’s content.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Spinach Leaves
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.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, roughly chop tomato.
• Cut herby marinated 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.
TIP: Chicken is cooked through when it’s no longer pink inside.
• 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 spinach 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!
