Creamy Chicken Pasta
with Courgette Ribbons
Made with a luxurious cheese sauce, this is the very definition of decadent comfort. The courgette ribbons mingle harmoniously with the spaghetti for a big comforting bowl of deliciousness. The sauce is made with creamy creme fraiche kept full flavoured with plenty of fresh flat leaf parsley. Serve in bowls and tuck in!
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 war 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.
Ingredients
260
Diced Chicken Breast
1
Chicken Stock Powder
200
Spaghetti
1
Onion
2
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
1
Courgette
(May contain Celery)
112.5
Creme Fraiche
(Contains Milk)
Not included in your delivery
2
Olive Oil
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Fill and boil your kettle. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). 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.
Heat a splash of oil in a large frying pan over high heat. Once hot, add the chicken, 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, creme fraiche 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 the spaghetti and a good pinch of salt. 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 and drizzle over a little olive oil to stop the pasta from sticking together.
Meanwhile, pop the lemon zest, half the parsley 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, add the drained spaghetti and remaining parsley 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 parsley drizzle. Enjoy!
