Double Chicken Parma Rosa Spaghetti
with Parmesan Cheese & Garden Salad- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
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!
Ingredients
3 clove
garlic
1
tomato
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
2 packet
chicken breast
1 packet
sliced mushrooms
1 packet
tomato paste
1 sachet
Nan's special seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Roughly chop tomato. • Fill a large saucepan with boiling water over high heat with a pinch of salt. Cook spaghetti in boiling water 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 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, in batches, 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 add 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 white wine vinegar and olive oil.
• Divide chicken parma rosa spaghetti between bowls. • Serve with garden salad. Enjoy!
