Creamy Rosemary Chicken Spaghetti
with Charred Courgette
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.
The quantities provided above are averages only.
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
2 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 unit(s)
Courgette
(May contain Celery)
240 grams
Diced British Chicken Breast
180 grams
Spaghetti
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).
Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl.
Wipe out the pan.
Heat a drizzle of oil to the (now empty) frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, add the spaghetti to the water and bring back to the boil.
Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add the garlic and rosemary to the frying pan and cook for 1 min more, then stir through the creme fraiche, veg stock paste and water for the sauce (see pantry for amount).
Bring to the boil, then lower the heat to a simmer. Cook the sauce until thickened slightly, 2-3 mins.
Add the spaghetti, courgette and half of the Italian style cheese to the pan and mix well.
Squeeze some lemon juice and add a pinch of lemon zest to the pasta. Taste and season with salt, pepper and more lemon juice if needed.
Add a splash of water to the sauce if it''s looking a little thick.
Share the creamy chicken spaghetti between your bowls and sprinkle over the remaining cheese.
Enjoy!
