Chicken Spaghetti in Pesto Rosso Sauce
with spinach & mini Roma tomatoes
Allergens:- Gluten•
- Tarwe•
- Melk (inclusief lactose)•
- Cashewnoten•
- May contain traces of allergens•
- Ei•
- Mosterd•
- Soja•
- Pinda's•
- Noten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
90 g
Wholewheat spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Chicken mince with Mediterranean herbs
40 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
Not included in your delivery
½ tablespoon
[Plant-based] butter
Energy (kJ)3526 kJ
Calories843 kcal
Fat44.2 g
Saturated Fat9.6 g
Carbohydrate69.3 g
Sugar11.8 g
Dietary Fiber14.9 g
Protein34.5 g
Salt1.5 g
Trans Fat0.4 g
Potassium708.8 mg
Calcium76 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
- Boil plenty of water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- In the meantime, chop the onion and halve the tomatoes.
- Heat a drizzle of olive oil in a deep frying pan over high heat and fry the onion for 2 minutes, seasoning with salt and pepper.
- Add the tomatoes, then cover with the lid.
- Set the heat to medium and fry for 3 more minutes.
- In the meantime, melt a knob of butter in a frying pan over medium-high heat.
- Add the mince and fry for 3 minutes, separating it as you do so, then transfer to the vegetables.
- Add the spinach, the spaghetti, the pesto and a splash of pasta water.
- Mix well to combine and fry for 1 minute, or until the spinach has wilted and reduced.
- Serve the spaghetti on plates.