Pre-Marinated Chicken & Creamy Spaghetti

Name: Pre-Marinated Chicken & Creamy Spaghetti with Smokey Capsicum Sauce & Baby Spinach
Total time: 15m
Yield: 2
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 Spinach Leaves; 320 g Herby Marinated Chicken Thigh; 1 drizzle olive oil

with Smokey Capsicum Sauce & Baby Spinach

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Calories

1050 kcal

Protein

49.9g protein

Difficulty

Easy

Allergens:

Gluten
Wheat
Sulphites
Milk
May contain traces of allergens
Soy

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Tomato

1 packet

Spaghetti

(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )

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

1 packet

Baby Spinach Leaves

320 g

Herby Marinated Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1050 kcal

Energy (kJ)4410 kJ

Fat167 g

of which saturates33.5 g

Carbohydrate79.1 g

of which sugars12.5 g

Dietary Fibre4.2 g

Protein49.9 g

Sodium1590 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.