Creamy Chicken & Chilli Speedy Spaghetti
with Cherry Tomatoes & Parsley- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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!
Ingredients
330 g
Chicken Breast
1 sachet
Chilli Flakes
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
Snacking Tomatoes
1 packet
Soffritto Mix
1 packet
Spaghetti
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water with a pinch of salt. Cook spaghetti in
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.
Little cooks: Older kids can help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
• Meanwhile, halve snacking tomatoes. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot,
cook chicken and soffritto mix, tossing occasionally, until browned and cooked
through, 5-6 minutes.
• Add snacking tomatoes and cook until slighly softened, 1-2 minutes.
• Add garlic paste, tomato paste and Nan’s special seasoning. Cook until
fragrant, 1 minute.
• Reduce heat to medium, then add stock concentrate, light cooking cream and
some reserved pasta water. Cook until slightly thickened, 1-2 minutes.
• Stir through cooked spaghetti and season to taste with salt and pepper.
• Divide creamy chicken spaghetti between bowls.
• Sprinkle with Parmesan cheese and a pinch of chilli flakes (if using) and tear
over parsley to serve. Enjoy!
Little cooks: Help tear over the parsley
