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: 1 Tomato; 100 g Diced Bacon; 1 packet Chargrilled Capsicum Relish; 1 sachet Chilli Flakes; 1 packet Spaghetti; 1 sachet Classic Roast Seasoning; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; packet baby leaves; 320 g Herby Marinated Chicken Thigh; 1 baby kale

with Chargrilled Capsicum Sauce & Baby Leaves

Get up to $175 off

Tags:

High Protein

Allergens:

Sulphites

•Wheat

•Gluten

•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

100 g

Diced Bacon

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 sachet

Chilli Flakes

1 packet

Spaghetti

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

1 sachet

Classic Roast Seasoning

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

packet

baby leaves

320 g

Herby Marinated Chicken Thigh

baby kale

Nutrition Values

Calories1290 kcal

Energy (kJ)5380 kJ

Fat176 g

of which saturates37.5 g

Carbohydrate105 g

of which sugars14.1 g

Dietary Fibre7.1 g

Protein60.4 g

Sodium2010 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.

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.

• Divide creamy bacon and chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!