Crumbed Chicken & Leek Spaghetti
with Baby Spinach & Bechamel Sauce
Schnitzel or pasta, which would you like tonight? It’s a tough call, tender chicken with a golden crunchy crumb is perfect at the end of the day to fill up your belly. A warm pasta with a creamy tomato sauce is mouth watering and hard to resist. We give up, let’s have both!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
leek
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
chicken breast
½ sachet
Sweet Mustard Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
2 clove
garlic
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Thinly slice white and light green parts of leek. • Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). • Drain, then transfer spaghetti to a bowl and drizzle with olive oil to prevent sticking. Set aside.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, sweet mustard spice blend (see ingredients) and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook leek until softened, 2-3 minutes. • Add tomato paste, garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add bechamel sauce, chicken-style stock powder and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Add cooked spaghetti and the baby spinach leaves, then toss to combine.
• While the sauce is cooking, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice crumbed chicken. • Divide leek and spinach spaghetti between bowls. • Top with crumbed chicken to serve. Enjoy!