Quick Creamy Chicken & Bacon Spaghetti

Name: Quick Creamy Chicken & Bacon Spaghetti with Chargrilled Capsicum Sauce & Baby Leaves
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet spaghetti; 1 tomato; 1 packet chicken thigh; 1 sachet Classic Roast Seasoning; ½ packet cream; 1 packet Chargrilled Capsicum Relish; 1 packet Baby Leaves; pinch chilli flakes; 1 packet diced bacon

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

Allergens:

Gluten

•Milk

•Sulphites

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

1 packet

spaghetti

(Contains: Gluten; May be present: Soy, Eggs. )

tomato

1 packet

chicken thigh

1 sachet

Classic Roast Seasoning

½ packet

cream

(Contains: Milk; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Baby Leaves

pinch

chilli flakes

1 packet

diced bacon

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)4585 kJ

Calories1095 kcal

Fat61.4 g

of which saturates26.9 g

Carbohydrate103.6 g

of which sugars13.4 g

Dietary Fibre8.2 g

Protein55.2 g

Sodium1672 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 Pan

•Large Non-Stick Pan

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 large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and diced bacon, breaking up bacon with a spoon, until browned and cooked through, 5-6 minutes.

• 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.