Creamy Chicken & Tomato Spaghetti
with Parsley
Golden ropes of spaghetti coated in a rich, creamy tomato sauce and tender chunks of chicken. Finished with a pinch of chilli flakes if you like a bit of heat, this is nothing short of a small bite of heaven.
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
3 clove
garlic
1 packet
chicken breast
1 packet
fettuccine
(Contains Gluten; May be present Egg, Soy. )
1 packet
Soffritto Mix
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 bag
parsley
1 pinch
chilli flakes
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Fill a large saucepan with boiling water with a pinch of salt. Cook spaghetti in boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return spaghetti to the saucepan with a drizzle of olive oil.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and soffritto mix, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, tomato paste and Nan's special seasoning. Cook until fragrant, 1 minute.
• Reduce heat to medium, then add cream (see ingredients) and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until slightly thickened, 1-2 minutes. • Stir through cooked spaghetti and season to taste.
TIP: Add a splash more pasta water if the sauce looks too thick.
• Divide creamy chicken and tomato spaghetti between bowls. • Sprinkle with chilli flakes (if using) and tear over parsley leaves to serve. Enjoy!
Little cooks: Help tear over the parsley.