Creamy Rosemary Chicken Spaghetti
with Courgette Ribbon Salad
This Creamy Rosemary Chicken Spaghetti is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
1
Onion
2
Garlic Clove
½
Rosemary
½
Lemon
1
Courgette
(May contain Celery)
30
Mature Cheddar Cheese
(Contains Milk)
260
Diced Chicken Breast
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
180
Spaghetti
(Contains Cereals containing gluten)
Not included in your delivery
2
Olive Oil
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Fill and boil your kettle.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Zest and halve the lemon.
Trim and halve the courgette. Use a peeler to peel long ribbons down the length of one half of the courgette, stopping at the spongy centre. Quarter the remaining half lengthways and chop widthways into small pieces.
Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and half the rosemary, then season with salt and pepper. Stir-fry until browned all over, 5-6 mins, then transfer to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Return the (now empty) pan to medium heat with a drizzle of oil. Once hot, add the onion and a good pinch of sugar (if you have any).
Cook, stirring occasionally, until soft and sticky, 5-6 mins.
Once your onions are soft, increase the heat slightly and add the chopped courgette. Cook until starting to colour, 4-5 mins, then add the garlic and cook for 1 min.
Add the water for the sauce (see ingredients for amount), chicken stock paste, creme fraiche and a knob of butter (if you have any).
Stir to combine, then return the chicken to the pan and simmer until cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the sauce simmers, pour the boiled water from the kettle into a large saucepan with 1/2 tsp salt on high heat.
Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander (reserving a little of the pasta water) and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, pop the lemon zest, remaining rosemary and olive oil (see ingredients for amount) into a small bowl. Mix together, then season with salt and pepper.
Add the courgette ribbons and toss to coat, then set aside.
Once the chicken has cooked and the sauce has thickened, stir in the Cheddar and add the cooked spaghetti to the pan. Toss to coat in the sauce and cook until piping hot. TIP: Use your reserved pasta water to loosen if it's a little thick.
When ready, add a squeeze of lemon juice to the pasta. Taste and season with salt, pepper and more lemon juice if needed.
Divide the creamy chicken spaghetti between your bowls and serve with the courgette salad on top for those who'd like it.
Enjoy!
