Herby Chicken, Zucchini & Ricotta Spaghetti
with Spinach, Capers & Chilli Flakes
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
In a tasty union of flavours, you’ll see tender chicken mingle with a herby, zesty and creamy sauce. Tossed together with ‘al dente’ spaghetti and topped off with a sprinkling of chilli flakes, you’ll have major taste in every slurp of this dish.
Ingredients
1
Zucchini
1
Lemon
1 packet
Spaghetti
(Contains: Wheat, Gluten May be present: Soy.)
330 g
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Capers
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1
Ricotta
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
½ tsp
cracked black pepper
Utensils
Cooking Steps
- Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Meanwhile, grate zucchini.
- Zest lemon to get a good pinch, then slice into wedges.
- Cut chicken into 2cm chunks.
- Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
- Reserve some pasta water (see ingredients). Drain spaghetti, then return to saucepan with a drizzle of olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
- While spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Wipe out frying pan, then return to medium-high heat with the butter and a drizzle of olive oil.
- Cook zucchini, tossing, until tender, 2-3 minutes.
- Add garlic & herb seasoning and the cracked black pepper and cook until fragrant 1 minute.
- Stir in light cooking cream, lemon zest, stock concentrate, capers and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes.
- Remove pan from heat, then add cooked spaghetti, ricotta and baby spinach leaves, tossing to coat.
- Add chicken and toss through spaghetti with a good squeeze of lemon juice. Season generously with salt.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
- Divide herby chicken, zucchini and ricotta spaghetti between bowls.
- Sprinkle with a pinch of chilli flakes (if using).
- Serve with remaining lemon wedges. Enjoy!
