Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Diced Chicken Breast
Chicken Stock Powder
Spaghetti(ContainsCereals containing Gluten)
Water for the Sauce
Fill and boil your kettle.Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Zest and halve the lemon. Trim the courgette, then use a vegetable peeler to peel long ribbons along the length of half the courgette. Quarter the remaining half lengthways and chop widthways into small pieces. Grate the cheddar.
Heat a splash of oil in a large frying pan over high heat. Once hot, add the chicken and half the rosemary, season with salt and pepper, stir-fry until browned all over, 5-6 mins. Once coloured, pop the chicken into a bowl and set to one side. IMPORTANT: We'll finish cooking the chicken later! Add a glug of oil to the pan and return to medium heat. Stir in the onion and a good pinch of sugar. Cook, stirring occasionally, until soft and sticky, 5-6 mins.
Once your onions are soft, increase the heat slightly and add the chopped courgette. Cook until starting to colour, 4-5 mins, then add the garlic. Cook for 1 minute. Pour in the water for the sauce (see ingredients for amount), chicken stock powder, crème fraîche and a knob of butter (if you have it!). Return the chicken to the pan and simmer until cooked, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle! Add the courgette ribbons for the final 2 mins.
While the sauce is cooking, pour the boiled water from the kettle into a large saucepan over high heat. Bring back to the boil then add 0.5 tsp of salt and the spaghetti (see ingredients for amount you need). Cook until tender, 8 mins, then drain in a sieve (save a little of the pasta water to loosen up the sauce later on!). Return the pasta to the now empty saucepan off the heat, drizzle over a little olive oil and stir through to stop the pasta from sticking together.
Meanwhile, pop the lemon zest, remaining rosemary and olive oil (see ingredients for amount) into a small bowl. Mix together then season with a pinch of salt and pepper. Once the chicken has cooked and the sauce has thickened, stir in the cheddar and add the drained spaghetti to the pan. Toss to coat in the sauce. Cook until piping hot. Tip: Add a splash of pasta water if the sauce is too thick!
To finish, add a squeeze of lemon juice to the pasta. Taste and season well with salt and lots of pepper. Add a little more lemon juice if needed. Divide the spaghetti between your bowls and spoon over the rosemary drizzle. Enjoy!