Creamy Peri Peri Chicken Breast Spaghetti
with Spinach and Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
260 grams
Diced British Chicken Breast
180 grams
Spaghetti
(Contains Cereals containing gluten)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
1 sachet(s)
Peri Peri Seasoning
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
½ tbsp
Honey
150 milliliter(s)
Water
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Add the chicken and fry, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once cooked, drain and pop back in the pan.
- Drizzle with oil and stir through.
- Stir the tomato puree, chicken stock paste, peri peri, creme fraiche, honey and water (see pantry for both) into the chicken.
- Bring to the boil, then simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle.
- Add the cheese and spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir the pasta into the sauce.
- Season with salt and pepper.
- Share the pasta between your bowls.
Enjoy!
Step 1 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.
