Creamy Chicken Spaghetti
25 mins active prep time, 4 servings
Ingredients (included in delivery)
- 500g chicken thigh fillets, trimmed, halved lengthwise, thinly sliced crosswise
- 1 brown onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 300ml cream
- 400g spaghetti
- 2 zucchini, cut into matchsticks
- ½ cup parmesan
- 100g rocket
- ¾ cup frozen peas
Ingredients (pantry items)
- 2 tbsp olive oil
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
1. Begin to prepare chicken
Heat half the oil in a medium saucepan over high heat. Add the chicken and cook, while stirring for 5 minutes or until browned and cooked through. Reduce heat to moderate and add the onion, cooking while stirring for 3 minutes or until soft. Reduce heat to low and add the garlic and cream. Cover and cook, stirring occasionally for 3 minutes or until reduced slightly.
2. Cook spaghetti, zucchini and peas
Meanwhile, cook the spaghetti in a pot of boiling salted water for 10 minutes. Add the zucchini and peas and cook for a further 3 minutes or until the vegetable and spaghetti are tender. Drain, retaining ¼ cup of the cooking liquid. Return spaghetti and vegetables to the pan.
3. Combine mixtures
Add the chicken mixture, half of the parmesan and retained ¼ cup of cooking liquid to pasta, toss to combine and season to taste.
4. Toss and serve
Toss remaining oil, rocket leaves and remaining parmesan in a medium bowl, seasoning to taste. Serve the pasta topped with the rocket salad.