Double Creamy Chicken Spaghetti
with Chargrilled Capsicum & Baby Kale
Light the candles, get out the red and white checked blanket and get ready to start twirling your fork. 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.
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
Ingredients
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
tomato
2 packet
chicken thigh
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 pinch
chilli flakes
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 bag
baby kale
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
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 a large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return all chicken to the pan.
• 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 chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!