Spaghetti in Creamy Chicken Curry Sauce

Name: Spaghetti in Creamy Chicken Curry Sauce with roasted Romano pepper, fresh herbs & tomato salad
Total time: 45 min
Yield: 2
Cuisine: Belgian
Ingredients: 1 piece Garlic; ½ piece Red chili pepper; 1 teaspoon Smoked paprika; 200 g Passata; 150 g Cooking cream; 180 g Wholewheat spaghetti; 1 piece Tomato; 200 g Chicken thigh strips; ⅔ sachet(s) Yellow curry spices; 5 g Fresh basil, chives & flat leaf parsley; 2 piece Romano pepper; 1 tablespoon [Plant-based] butter; 2 teaspoon Extra virgin olive oil; 2 tablespoon White balsamic vinegar; 2 tablespoon Olive oil; 100 milliliters Low sodium chicken stock; to taste Salt and pepper

with roasted Romano pepper, fresh herbs & tomato salad

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Did you know that fresh tomatoes are actually 95% water?

Tags:

Family

Allergens:

Melk (inclusief lactose)

•Gluten

•Tarwe

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

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

½ piece

Tomato

100 g

Chicken thigh strips

⅓ sachet(s)

Yellow curry spices

2.5 g

Fresh basil, chives & flat leaf parsley

1 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

Energy (kJ)3774 kJ

Calories902 kcal

Fat48.5 g

Saturated Fat18.7 g

Carbohydrate74.7 g

Sugar17.4 g

Dietary Fiber12.8 g

Protein34.2 g

Salt1.1 g

Potassium80.9 mg

Calcium3.8 mg

Iron0.1 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

•Baking Sheet with Baking Paper

•Large Sautépan with Lid

•Pan

•Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 210°C and prepare the stock.
Roughly dice the Romano pepper and transfer to a parchment-lined baking sheet.
Drizzle with olive oil and season with salt and pepper, then roast in the oven for 12 - 15 minutes.
Crush or mince the garlic. Deseed and finely chop the red chili pepper.*

*Take care, this ingredient is spicy! Use as preferred.

Boil plenty of water in a pot or saucepan for the spaghetti.
Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. 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 add 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 a knob of butter in a frying pan over medium-high heat. Fry the chicken with the rest of the chili pepper for 7 minutes. Season with salt and pepper.
Transfer to the sauce, along with the rest of the fresh herbs.