
Classic flavours made fast and easy just for you! With a rich, tomatoey sauce, hearty chicken and pre-prepped veggies to add goodness with minimal fuss, this meal takes the trophy for quick and flavourful in a flash!
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1
Snacking Tomatoes
1 packet
Spaghetti
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Tomato Paste
1 sachet
Tomato & Herb Seasoning
1
Chicken Breast Strips
1 packet
Soffritto Mix
1 drizzle
olive oil

• Boil the kettle.
• Half-fill a large saucepan with boiling water, then add a pinch of salt. Cook
spaghetti in the boiling water, over high heat, until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients), then drain and return spaghetti to
the saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision.
Be careful, the water is boiling!

• Meanwhile, halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook
chicken breast strips and soffritto mix, tossing occasionally, until chicken is
browned and cooked through, 5-6 minutes.
• Add tomatoes and cook until slightly softened, 1-2 minutes.
• Add garlic paste, tomato paste and tomato & herb seasoning and cook until
fragrant, 1 minute.
TIP: Chicken is cooked through when it’s no longer pink inside.

• Reduce heat to medium, then add light cooking cream and a splash of the
reserved pasta water. Cook until slightly thickened, 1-2 minutes.
• Stir through cooked spaghetti and season to taste with salt and pepper.

• Divide chicken and veggie speedy spaghetti between bowls.
• Sprinkle with Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese!