Nan's Creamy Double Chicken Spaghetti
with Parmesan & Hidden Leek
This saucy creation uses a creamy tomato sauce to coat fettuccine, with chunks of tender chicken and flavoursome Parmesan. Add thinly sliced leek that melts into the sauce and baby spinach that gently wilts when tossed with the pasta, and you’ve got a new recipe that's sure to please everyone.
We've replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
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
2
chicken thigh
½ packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 sachet
Nan's Special Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice leek. Cut chicken thigh into 2cm chunks. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook spaghetti, uncovered, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain and return fettuccine to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper, transfer to a plate and set aside.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek until softened, 4-5 minutes. • Add tomato paste and cook until fragrant, 1 minute. • Add cream (see ingredients), reserved pasta water, Nan's special seasoning, chicken-style stock powder and the brown sugar. Simmer until reduced slightly, 2-3 minutes. • Add baby spinach, cooked chicken (plus any resting juices) and spaghetti to the pan, stirring until combined. • Stir through grated Parmesan cheese (reserving some for garnish!) until just melted.
• Divide Nan’s creamy chicken spaghetti between bowls. • Garnish with reserved Parmesan cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.