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Creamy Chicken Spaghetti

Creamy Chicken Spaghetti

Creamy Chicken Spaghetti

with Grana Padano & fresh basil

Did you know that basil was once called a royal herb? It gets its name from the Ancient Greek word for king: "basileus".

Tags:

Extra Veggies

•Family

•High Protein

•Special Ingredient

Allergens:

Melk (inclusief lactose)

•Ei

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Chicken mince with Mediterranean herbs

25 g

Mascarpone

(Contains: Melk (inclusief lactose))

5 g

Fresh basil

(May be present: Selderij)

1 piece

Garlic

1 piece

Romano pepper

20 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

½ piece

Onion

100 g

Passata

90 g

Spaghetti

(Contains: Tarwe May be present: Mosterd, Soja, Ei)

Not included in your delivery

½ tablespoon

Olive oil

¼ piece

Low sodium beef stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3273 kJ

Calories782 kcal

Fat29.7 g

Saturated Fat14.7 g

Carbohydrate83.9 g

Sugar16.2 g

Dietary Fiber11.8 g

Protein41.8 g

Salt2.2 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 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.

Utensils

•Pan

•Large Sautépan with Lid

Cooking Steps

Prepare

1

Bring plenty of salted water in a pot or saucepan for the spaghetti (see Tip).
Cut the Romano pepper into thin strips.
Chop the onion and crush or mince the garlic.
Boil the spaghetti for 10 - 12 minutes, then reserve some of the pasta water before draining and setting aside.

Tip: you can also use a kettle to save time.

Make the sauce

2

Heat the olive oil in a large deep frying pan over medium-high heat.
Fry the onion and garlic for 1 - 2 minutes, then stir in the chicken mince and fry for 3 minutes, separating it as you do so.
Stir in the Romano pepper and the passata, then crumble in the stock cube (see pantry for amount).
Cover with the lid and allow to simmer for 5 - 6 minutes.

Finish the sauce

3

Roughly chop the basil in the meantime. When the sauce is done, take the pan off the heat and then stir in the mascarpone.
Add the spaghetti and 1 tbsp per person of the reserved pasta water, then toss well to combine.
Season generously with salt and pepper.

Serve

4

Serve the spaghetti on plates and garnish with the basil and the Grana Padano.

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