Creamy Chicken & Tomato Spaghetti
with Parmesan Cheese & Garden Salad
Golden ropes of spaghetti coated in a rich, creamy tomato sauce and tender chunks of chicken breast. Finished with a scattering of sharp Parmesan cheese and a complementary salad, this is nothing short of a small bite of heaven.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
tomato
1 packet
chicken breast
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
tomato paste
½ bottle
cream
(Contains Milk; )
1 bag
salad leaves
1 bag
Mixed Leaves
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Finely chop garlic. Roughly chop tomato. • Cut chicken breast into 2cm chunks.
• Fill a large saucepan of boiling water over high heat with a pinch of salt. Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain and return to the saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, add chicken and season with salt and pepper. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. • Add garlic, tomato paste and Nan's special seasoning. Cook until fragrant, 1 minute. • Reduce heat to medium, then add longlife cream (see ingredients) and reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Stir through salad leaves and cooked spaghetti. Season and stir to combine.
• In a medium bowl, combine mixed leaves, tomato, a pinch of salt and a drizzle of white wine vinegar and olive oil. • Divide creamy chicken and tomato spaghetti between bowls. • Top with grated Parmesan cheese and serve with garden salad.