with Cheese, Rocket and Chilli
Super speedy, this Super Quick Chicken, Tomato and Chorizo Spaghetti takes only 15 minutes to make. We've added sun-dried tomato paste to the tomato sauce for sun-soaked richness that perfectly complements the smoky chorizo.
Allergens
Utensils
Tags
Spaghetti
180 grams
Diced Chorizo
60 grams
Tomato Puree
30 grams
Chilli Flakes
1 pinch
Creme Fraiche
75 grams
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
Sun-Dried Tomato Paste
25 grams
Grated Hard Italian Style Cheese
40 grams
Wild Rocket
20 grams
Diced British Chicken Breast
240 grams
Sugar
0.5 tsp
Water for the Sauce
150 milliliter(s)
- Boil a full kettle.
- Pour it into a saucepan with 0.5 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.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Fry the diced chicken and chorizo, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.
- Stir in the tomato puree and half the chilli flakes. Fry, 1 min.
- Add the creme fraiche, chicken stock paste, sugar and water (see pantry for both). Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Stir the cooked pasta, sun-dried tomato paste and half the cheese into the sauce. Add a splash of water if needed.
- Share between bowls. Top with the rocket and a drizzle of olive oil.
- Sprinkle over the remaining cheese and chilli flakes (add less if you'd prefer things milder).
- Enjoy!
3826
kJ
Energy (kJ)
915
kcal
Energy (kcal)
38.6
g
Fat
18.1
g
of which saturates
76.5
g
Carbohydrate
9
g
of which sugars
4.6
g
Dietary Fibre
62.9
g
Protein
4.79
g
Salt
