Creamy White Wine, Chicken and Chilli Spaghetti
with Italian Style Cheese, Leek and Peas
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
Inspired by creamy alfredo dishes, this chicken spaghetti combines a light sauce with chilli, garlic, peas and white wine. In this dish, white wine stock powder brings the subtle tang and complex flavour that adding a splash of white wine would.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic Clove
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
240 grams
Diced British Chicken Breast
30 grams
Tomato Puree
1 sachet(s)
Chilli Flakes
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
75 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a full kettle for the pasta.
b) While it comes to the boil, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
c) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.
b) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
c) Once cooked, drain in a colander and pop back in the pan.
d) Drizzle with oil and stir through to stop it sticking together.
a) While the spaghetti cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and leek to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Cook until the chicken is browned all over and the leek has softened, 5-6 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the garlic, tomato puree and half the chilli flakes (add less if you'd prefer things milder) and fry for 30 secs.
b) Stir in the water for the sauce (see pantry for amount) and white wine stock powder. Bring to the boil, then lower the heat so the sauce simmers gently.
c) Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the chicken is cooked, stir in the creme fraiche, peas and Italian style cheese.
b) Bring to the boil, then remove from the heat. Stir in the cooked spaghetti.
c) Season with salt and pepper and add a splash of water if the sauce is a little too thick.
a) Share the chicken and chilli spaghetti out between your serving bowls.
b) Sprinkle over the remaining chilli flakes, if you wish to.
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