Double Quick Creamy Chicken Spaghetti
with Chargrilled Capsicum Sauce & Baby Leaves
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 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
¾ packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
tomato
2 packet
chicken thigh
1 sachet
Classic Roast Seasoning
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
baby leaves
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, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).
• 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. Enjoy!