Chicken, Lentil, Caper & Cherry Tomato Spaghetti
with Parmesan Cheese
Bolognese is a classic comfort food and a favourite in most Aussie households. This veggie twist on the traditional dish is also speedy and packs a ton of flavour with the rich lentil and chicken sauce made with capers and thyme. It will get you licking your lips and yelling “Bellissimo!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
2
Garlic
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1 packet
Lentils
1
Zucchini
1 packet
Tomato Paste
1 packet
Capers
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1 packet
Diced Tomatoes with Garlic & Onion
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Finely chop garlic (or use a garlic press). • Pick thyme leaves. Halve snacking tomatoes. • Grate zucchini. • Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• Add spaghetti to the saucepan of boiling water and cook until 'al dente', 9 minutes. • Reserve 1 cup of cooking water then drain the pasta and return it to the saucepan. Drizzle with olive oil to prevent sticking.
• While the spaghetti is cooking, heat the olive oil (2 tbs for 2 people / 1/3 cup for 4 people) in a large frying pan over a medium-high heat. • Add chicken and cook, tossing until cooked through, 5-6 minutes. • Add garlic, thyme, drained capers (if using) and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add tomato paste and cook, stirring, until slightly darkened, 1-2 minutes. Add zucchini and tomatoes and cook, stirring, until tender, 3-4 minutes.
• Add diced tomatoes with garlic & onion, the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and stock concentrate and simmer until slightly thickened, 5 minutes. • Add lentils and simmer until thickened, 5 minutes. TIP: Simmer the sauce for longer if you like it thicker!
• While sauce is cooking, pick and tear basil leaves. • Once the sauce has finished, add basil (reserve some for the garnish!) and the butter to the sauce and stir through until melted. • Season to taste with salt, sugar and pepper. TIP: Adding butter, salt and sugar to your sauce reduces the acidity from the tomatoes.
• Divide spaghetti between bowls and spoon over the chicken, lentil & cherry tomato sauce. • Sprinkle over Parmesan cheese and garnish with the remaining basil to serve. Enjoy! TIP: You can toss the sauce and pasta in the pan if you like!
