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!
Flat Leaf Parsley
Diced Chicken Breast
Chicken Stock Powder(ContainsCelery)
Pop your kettle on to boil. 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, a pinch of salt and pepper and stir-fry until browned all over, 5-6 mins. Once coloured, pop the chicken into a bowl and set to one side. TIP: 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.
While the onion is cooking, pour the boiled water from the kettle into a large saucepan over high heat. Bring back to the boil then add the wheat spaghetti and a good pinch of salt. Cook for 8 mins, then drain in a sieve, saving a little of the pasta water to loosen up the sauce later on (see ingredient list for amount.) Return the wheat pasta to the saucepan off the heat and drizzle over a little olive oil to stop the pasta from sticking together.
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 reserved pasta water, veg stock pot, creme fraiche and a knob of butter (if you have it). Stir to dissolve the stock pot, 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.
Meanwhile, pop the lemon zest, half the parsley and 1 tbsp olive oil per person 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 wheat spaghetti and remaining parsley to the pan. Toss to coat in the sauce. Cook until piping hot. TIP: Add a splash of water if the sauce is too thick!
To finish, add a squeeze of lemon juice to the wheat pasta. Taste and season well with salt and lots of pepper. Add a little more lemon juice if needed. Divide the wheat spaghetti between your bowls and spoon over the parsley drizzle. Enjoy!