Easy Chicken Parma Rosa Spaghetti
with Parmesan Cheese & Garden Salad
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, tasty chicken and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
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
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
3
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1
Tomato
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Roughly chop tomato. • Fill a large saucepan with boiling water and a pinch of salt. Cook spaghetti in boiling water over high heat until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain and return spaghetti to the saucepan with a drizzle of olive oil.
• Meanwhile, cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, add chicken and sliced mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, tomato paste and Nan's special seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then stir in light cooking cream and reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Stir through Parmesan cheese and cooked spaghetti. Season and stir to combine. • Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, a pinch of salt and a drizzle of the white wine vinegar and olive oil.
• Divide easy chicken parma rosa spaghetti between bowls. • Serve with garden salad. Enjoy!
