with Parmesan Garlic Toasts
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground chicken • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mirepoix (carrot, onion, celery) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic.
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Tags
Ground Chicken
250 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Mirepoix
113 g
Spaghetti
170 g
Parmesan Cheese, shredded
0.25 cup
Chicken Broth Concentrate
1 unit(s)
Balsamic Glaze
1 tbsp
Ciabatta Roll
1 unit(s)
Cream
56 mL
Baby Spinach
28 g
Garlic, cloves
3 unit(s)
Pepper
0.13 tsp
Oil
1 tbsp
Salt
0.25 tsp
Butter
3 tbsp
- Before starting, remove 3 tbsp (6 tbsp) butter from the fridge and set aside to come up to room temperature.
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.** Season with salt and pepper.
- While chicken cooks, peel, then mince or grate garlic.
- To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Meanwhile, to the pan with chicken, add mirepoix, half the garlic and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until mirepoix softens slightly.
- To the pan, add crushed tomatoes, cream, broth concentrate and half the balsamic glaze (use all for 4 servings). Season with salt and pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly. Remove the pan from heat. Add 1 tbsp (2 tbsp) butter and spinach. Stir for 1-2 min, until spinach wilts.
- Meanwhile, in a small bowl, combine remaining garlic and 1 tbsp (2 tbsp) butter. Season with salt. (NOTE: This is your garlic butter.)
- Halve ciabatta.
- On an unlined baking sheet, arrange ciabatta, cut-side up. Spread garlic butter over rolls. Sprinkle Parmesan on top.
- Bake in the middle of the oven for 2-3 min, until Parmesan melts. (TIP: Keep an eye on them so they don't burn!)
- To the pot with spaghetti, add sauce, then toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide spaghetti between bowls.
- Serve cheesy garlic toasts alongside.
1110
kcal
Calories
50
g
Fat
24
g
Saturated Fat
122
g
Carbohydrate
19
g
Sugar
10
g
Dietary Fiber
46
g
Protein
200
mg
Cholesterol
1310
mg
Sodium
1.5
g
Trans Fat
1950
mg
Potassium
300
mg
Calcium
7
mg
Iron
