Crispy Chicken & Mushroom Spaghetti
with Spinach & Cherry Tomato Salad
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, crispy chicken and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
330 g
Chicken Thigh
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Sliced Mushrooms
1
Snacking Tomatoes
1 packet
Spaghetti
(Contains: Wheat, Gluten May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). 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, halve snacking tomatoes. Finely chop brown onion and garlic. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms and onion, stirring, until browned and softened, 6-8 minutes. • Reduce heat to medium, then add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in light cooking cream, reserved pasta water and half the Parmesan cheese, until slighty thickened, 1-2 minutes. • Add cooked spaghetti and chicken, tossing to combine. Season with salt and pepper.
• In a medium bowl, combine baby spinach leaves, snacking tomatoes, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide weeknight chicken and mushroom spaghetti between bowls. Sprinkle with remaining Parmesan. • Serve with baby spinach salad. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!
