Creamy Chicken Spaghetti
with Grana Padano & fresh basil
There is a special ingredient in your box! Freely translated, Grana Padano means ‘the grain of Padania’. This cheese originates from the Italian Po Valley, also known as the Padan Plain.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Chicken mince with Italian seasoning
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: Lupine, Ei, Mosterd, Soja)
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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 the spaghetti on plates and garnish with the basil and the Grana Padano.
