Creamy Rosemary Chicken Spaghetti
with Courgette Ribbon Salad
This Creamy Rosemary Chicken Spaghetti is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 sachet
Dried Rosemary
½ unit(s)
Lemon
1 unit(s)
Courgette
30 grams
Mature Cheddar Cheese
(ContainsMilk)280 grams
Diced Chicken Breast
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(ContainsMilk)180 grams
Spaghetti
(ContainsCereals containing gluten)Not included in your delivery
2 tbsp
Olive Oil
7500 milliliter(s)
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). Zest and halve the lemon.
Trim and halve the courgette. Use a peeler to peel long ribbons down the length of one half of the courgette, stopping at the spongy centre. Quarter the remaining half lengthways and chop widthways into small pieces.
Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and half the rosemary, then season with salt and pepper. Stir-fry until browned all over, 5-6 mins, then transfer to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Return the (now empty) pan to medium heat with a drizzle of oil.
Once hot, add the onion and a good pinch of sugar (if you have any). Cook, stirring occasionally, until soft and sticky, 5-6 mins.
Once the onions have softened, increase the heat slightly and add the chopped courgette. Cook until starting to colour, 4-5 mins, then add the garlic and cook for 1 min more.
Add the waterfor the sauce (see ingredients for amount), chicken stock paste, creme fraiche and a knob of butter (if you have any).
Stir to combine, then return the chicken to the pan and simmer until cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the sauce simmers, pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.
Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander (reserving some of the pasta water) and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, in a small bowl, mix together the lemon zest, remaining rosemary and olive oil for the dressing (see ingredients for amount).
Season with salt and pepper, then add the courgette ribbons and toss to coat. Set aside.
Once the chicken has cooked and the sauce has thickened, stir the Cheddar and cooked spaghetti into the pan. Toss to coat and cook until piping hot.
Add a splash of the reserved pasta water to loosen if needed.
When ready, add a squeeze of lemon juice to the pasta. Taste and season with salt, pepper and more lemon juice if needed.
Share the creamy chicken spaghetti between your bowls.
Serve with the courgette ribbon salad on top for those who'd like it.
Enjoy!