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Peruvian Inspired Spiced Chicken Pasta
Peruvian Inspired Spiced Chicken Pasta

Peruvian Inspired Spiced Chicken Pasta

with Coriander and Cheese

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This dish is based on sopa seca, one commonly found in Central and South America. Traditionally, the main ingredients are cooked in a flavoursome broth before the dry pasta is added to absorb the broth's flavours. We've simplified it here, cooking the pasta separately but still finishing with typical Peruvian garnishes.

Tags:
High Protein
Allergens:
Cereals containing gluten
•Wheat
•Milk

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

4 unit(s)

British Chicken Thighs

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

3 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 unit(s)

Lemon

1 sachet(s)

Ground Cumin

20 grams

Chipotle Paste

30 grams

Tomato Puree

15 grams

Chicken Stock Paste

40 grams

Baby Spinach

120 grams

Peas

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3986 kJ
Energy (kcal)953 kcal
Fat35.9 g
of which saturates11.9 g
Carbohydrate93.3 g
of which sugars22.4 g
Dietary Fibre10.8 g
Protein70 g
Salt2.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Kettle
•Large Frying Pan
•Colander
•Zester
•Garlic Press

Instructions

Fry the Chicken
1

a) Boil a full kettle. Halve, peel and thinly slice the onion.

b) Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

c) Heat a large frying pan on medium-high heat with a drizzle of oil. Once hot, add the onion and lay the chicken thighs flat in the pan. Season with salt and pepper. 

d) Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Spaghetti Time
2

a) Meanwhile, snap the spaghetti in half lengthways.

b) When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Prep Time
3

a) Peel and grate the garlic (or use a garlic press).

b) Roughly chop the coriander (stalks and all).

c) Zest and cut the lemon into wedges.

Add the Flavour
4

a) Once the chicken is browned, stir the cumin, garlic and chipotle into the pan. Fry until fragrant, 1 min. Season with salt and pepper.

b) Add the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finishing Touches
5

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and the cooked spaghetti until well combined.

b) Add the lemon zest and squeeze in half the juice. Add half the coriander and stir well to combine. 

c) Taste the pasta and season with salt and pepper if needed. Add a splash of water if the sauce looks a little thick.

Serve Up
6

a) Share the pasta and chicken between bowls. 

b) Crumble over the cheese and sprinkle with the remaining coriander. 

c) Serve with the remaining lemon wedges on the side to finish.

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