Chicken & Chilli Tomato Spaghetti
with Pear-Rocket Salad
Calling all pasta lovers to add this one to their rotation, with chicken, tomatoes, almonds and chilli flakes taking centrestage. All you need is to whip up this quick salad on the side and pair it with a sweet wine.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
pear
1 packet
chicken breast
1 packet
garlic paste
1 pinch
chilli flakes
1 sachet
vegetable stock powder
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 punnet
snacking tomatoes
1 sachet
Nan's special seasoning
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water. Bring to the boil over high heat, then add a pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain spaghetti, then return to saucepan.
• Meanwhile, thinly slice pear into wedges. Halve snacking tomatoes. Slice chicken breast into thin strips. • In a large frying pan, heat a drizzle of over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes • Add tomatoes, garlic paste, Nan's special seasoning, a pinch of chilli flakes (is using) and cook, tossing, until fragrant, 1-2 minutes.
• Stir in vegetable stock powder, the brown sugar and reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove from heat, and add tomato sugo and cooked spaghetti, tossing until combined. Season to taste.
• Meanwhile, in a medium bowl, combine pear, spinach, rocket & fennel mix, a drizzle of balsamic vinegar and olive oil. Season. • Divide chicken and chilli tomato spaghetti between bowls. Sprinkle over a pinch of chilli flakes (if using) and flaked almonds. • Serve with pear salad. Enjoy!