Spaghetti in Creamy Chicken Curry Sauce
with roasted Romano pepper, fresh herbs & tomato salad
There is a special ingredient in your box! This wholewheat spaghetti is not only delicious, but nutritious too, with a high fibre content that helps keep you regular.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
¼ piece
Red chili pepper
½ teaspoon
Smoked paprika
100 g
Passata
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
90 g
Wholewheat spaghetti
(Contains: Gluten, Khorasan (tarwe), Tarwe May be present: Lupine, Mosterd, Soja, Ei)
1 piece
Tomato
100 g
Chicken thigh strips
⅓ sachet(s)
Yellow curry spices
2.5 g
Fresh basil, chives & flat leaf parsley
½ piece
Romano pepper
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
Extra virgin olive oil
1 tablespoon
White balsamic vinegar
1 tablespoon
Olive oil
50 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C and prepare the stock. Crush or mince the garlic. Deseed and finely chop the red chili pepper*. Cut the Romano pepper into thin strips and transfer to a parchment-lined baking sheet. Drizzle with half of the olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes.
*Take care, this ingredient is spicy! Use as preferred.
Boil plenty of water in a pot or saucepan for the spaghetti. Heat the rest of the olive oil in a large deep frying pan over medium-high heat and fry the garlic with half of the chili pepper for 1 - 2 minutes. Stir in the yellow curry spices and the smoked paprika and fry for 1 more minute.
Deglaze with half of the white balsamic vinegar, then pour in the stock and the passata. Reduce the heat, then stir in the cream and allow to simmer over low heat for 12 - 14 minutes, covered. Season to taste with salt and pepper. In the meantime, boil the spaghetti for 10 - 12 minutes, then drain and set aside.
In the meantime, finely dice the tomato and transfer to a bowl. Finely chop the fresh herbs and transfer half to the tomatoes. Add the extra virgin olive oil and the rest of the white balsamic vinegar, then mix well to combine. Season to taste with salt and pepper.
Melt the butter in a frying pan over medium-high heat. Fry the chicken thigh strips with the rest of the chili pepper for 6 - 8 minutes. Season with salt and pepper, then transfer to the sauce along with the rest of the fresh herbs.
Serve the spaghetti on deep plates and top with the sauce, chicken and Romano pepper. Serve the tomato salad alongside.
