Quick Creamy Chicken Spaghetti

Name: Quick Creamy Chicken Spaghetti with Chargrilled Capsicum Sauce & Baby Leaves
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Tomato; 1 packet Spaghetti; 1 packet Chargrilled Capsicum Relish; 1 sachet Chilli Flakes; 1 sachet Classic Roast Seasoning; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 packet baby leaves; 320 g Herby Marinated Chicken Thigh

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.

Allergens:

Gluten

•Hvede

•Schwefeldioxide und Sulfite

•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

1 packet

Spaghetti

1 packet

Chargrilled Capsicum Relish

1 sachet

Chilli Flakes

1 sachet

Classic Roast Seasoning

1 packet

Cream

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

320 g

Herby Marinated Chicken Thigh

Nutrition Values

Calories1020 kcal

Energy (kJ)4250 kJ

Fat163 g

of which saturates32.8 g

Carbohydrate79.3 g

of which sugars12.7 g

Dietary Fibre4.6 g

Protein50.3 g

Sodium1600 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

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.

• 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, 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), 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 leaves, stirring until wilted. Season to taste.