Quick Double Creamy Chicken & Tomato Spaghetti
with Parsley
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
660 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Chilli Flakes
1 packet
Parsley
1 packet
Soffritto Mix
1 packet
Tomato Paste
1 sachet
Nan's Special Seasoning
1 packet
Snacking Tomatoes
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Garlic Paste
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', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), 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, finely chop garlic. 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 (cook in batches if your pan is getting crowded). • Add garlic, tomato paste and Nan's special seasoning. Cook until fragrant, 1 minute.
• Reduce heat to medium, then add vegetable stock, cream and some reserved pasta water (1/4 cup for 2 people /1/2 cup for 4 people). Cook until slightly thickened, 1-2 minutes. • Stir through cooked spaghetti and season to taste.
• Divide creamy chicken and tomato spaghetti between bowls. • Sprinkle with chilli flakes (if using) and tear over parsley to serve. Enjoy! Little cooks: Help tear over the parsley.
