The Office - Creamy Garlic Chicken Spaghetti
with Chili Flakes and Chives
ROMANCE TO MATCH US CARD
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
170 g
Spaghettis
(Contient Blé)
7 g
Ciboulette
1 pièce(s)
Gousses d'ail
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
4 g
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
113 ml
Crème
(Contient Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Fromage à la crème
(Contient Lait)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F.
Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce. - To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.
- Strain spaghetti.
- Meanwhile, pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
- Season with half the garlic salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 2-3 min per side, until golden.
- Remove from heat, then transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 7-10 min, until cooked through.**
- Reserve pan to make sauce in step 5.
- Meanwhile, thinly slice chives.
- Peel, then mince or grate garlic.
- In the same pan (from step 3), melt 2 tbsp (1/4 cup) butter over medium.
- When hot, add garlic and Cream Sauce Spice Blend. Stir for 30 until fragrant.
- Add cream and cream cheese. Bring to a simmer. Reduce heat to low. Cook for 2-3 min, stirring often until sauce is smooth and thickens slightly.
- Add spaghetti, Parmesan and half of reserved pasta water. Toss for 1 min until combined. (TIP: Prefer a lighter sauce? Add more pasta water, 1-2 tbsp at a time.)
- Slice chicken.
- Divide creamy garlic spaghetti between bowls.
- Top with chicken, chives and as many chili flakes as you'd like. (TIP: Got fresh nutmeg? Finely grate a tiny bit over each bowl, if you like!)
- "Time to carbo-load!"