with Spinach and Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Peri Peri Chicken Spaghetti in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Diced British Chicken Thigh
240 grams
Spaghetti
180 grams
Tomato Puree
30 grams
Chicken Stock Paste
10 grams
Peri Peri Seasoning
1 sachet(s)
Creme Fraiche
75 grams
Grated Hard Italian Style Cheese
40 grams
Baby Spinach
40 grams
Honey
0.5 tbsp
Water
150 milliliter(s)
- Boil a full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Fry the chicken, 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 1/2 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 seasoning, 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!
3297
kJ
Energy (kJ)
788
kcal
Energy (kcal)
31.9
g
Fat
15
g
of which saturates
76.7
g
Carbohydrate
10.1
g
of which sugars
4.4
g
Dietary Fibre
51.1
g
Protein
2.23
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
