• 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