Double Creamy Chicken & Tomato Spaghetti
with Parmesan Cheese & Garden Salad
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Ingredients
660 g
Chicken Breast
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: 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
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.
Custom Recipe: If you've doubled your chicken breast, cook in batches for the best results. Return all chicken to the pan before adding garlic, tomato paste and Nan's special seasoning as above.
• 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!
