Green Monster Spaghetti & Chicken-Bacon Hair
with Basil Pesto & Parmesan Cheese
- Milk
- Cashew
- Wheat
- Gluten
- Soy
- May contain traces of allergens
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! With slurp-tastic spaghetti noodles oozing with a herby and cheesy sauce, you'll have youself a pasta dish that is so tasty, it's scary! We like things to get a bit silly in the kitchen, so make sure to add the crispy bacon, chicken and basil pesto to turn you monster spaghetti, into a smiling assassin!
Ingredients
1 packet
Baby Spinach Leaves
100 g
Bacon
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1
Zucchini
1 packet
Spaghetti
(Contains: Wheat, Gluten May be present: Soy)
1
Leek
330 g
Chicken Tenderloins
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook spaghetti over high heat until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients). Drain spaghetti, then return to saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.
• Meanwhile, grate zucchini.
• Thinly slice leek.
• Roughly chop baby spinach leaves.
Little cooks: Under adult supervision, older kids can help grate the zucchini!
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook bacon, turning, until golden, 4-5 minutes.
• Transfer to a paper towel-lined plate and cover to
keep warm.
• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out frying pan, then return to medium-high
heat with a drizzle of olive oil.
• Cook leek and zucchini, stirring, until tender,
4-5 minutes.
• Add garlic & herb seasoning and cook until
fragrant, 1 minute.
• Stir in light cooking cream, stock concentrate and
the reserved pasta water. Simmer until slightly
reduced, 1-2 minutes.
Little cooks: Help stir the ingredients!
• Remove pan from heat, then stir through cooked spaghetti, chicken, spinach leaves and Parmesan cheese, tossing to combine.
• Season to taste with salt and pepper.
• Thinly slice bacon into strips.
• Divide green spaghetti between bowls.
• Cut off one corner of the basil pesto packet and
draw a fun face on the pasta.
• Assemble bacon strips and chicken as hair to serve. Enjoy!
Little cooks: Add the finishing touch by drawing faces
with the pesto!
