with Broccolini
Chickpeas, chicken and broccolini maker this rich and creamy pasta a delight, flavoured with garlic, lemon zest and chilis! Ingredients: Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Broccolini • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Lemon • 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) • Garlic • Chili flakes.
Allergens
Utensils
Tags
Chickpeas
1 unit(s)
Garlic, cloves
2 unit(s)
Spaghetti
170 g
Broccolini
170 g
Cream
56 mL
Shallot
1 unit(s)
Chili Flakes
2 g
Cream Cheese
2 unit(s)
Parmesan Cheese, shredded
0.25 cup
Lemon
0.5 unit(s)
Chicken Breasts
2 unit(s)
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add spaghetti. Cook for 10 min.
- Meanwhile, trim ends off broccolini, then cut into 1/2-inch pieces. When spaghetti has only 3 minutes left to cook, add broccolini to pot with spaghetti. Cook for 3 min, until broccolini is tender-crisp and spaghetti is tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain spaghetti and broccolini, then return to the pot, off heat.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook sauce in step 3.]
- Meanwhile, peel, then mince or grate garlic.
- Peel, then cut shallot into 1/4-inch pieces.
- Zest half a lemon, then cut into wedges.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add shallots and garlic. Cook 1-2 min, until fragrant. Season with salt and pepper.
- Add reserved pasta liquid and cream cheese to the pan. Cook for 2-3 min, stirring occasionlly, until slightly thickened and cream cheese is melted.
- Add cream and chickpeas. Cook for 2-3 min, until slightly thickened and chickpeas are warmed through. Season with salt and pepper.
- Pour sauce over spaghetti and broccolini in the pot and add lemon zest.
- Season with salt and pepper to taste, then toss to combine.
- Divide pasta between plates.
- Thinly slice chicken. Top plates with chicken.
- Sprikle over Parmesan and as many chili flakes as desired.
- Squeeze over a lemon wedge, if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** (Use the same pan to cook sauce in step 3.)
Thinly slice chicken. Top plates with chicken.
970
kcal
Calories
31
g
Fat
16
g
Saturated Fat
106
g
Carbohydrate
9
g
Sugar
16
g
Dietary Fiber
68
g
Protein
195
mg
Cholesterol
840
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
