Zingy Chicken Spaghetti

Name: Zingy Chicken Spaghetti with Greek Yogurt
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Spaghetti; 300 Grams of Chicken breast; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Lemon; 200 ML of Water; 1 Pieces of Chicken stock cube; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Turmeric powder; 20 Grams of Honey; 20 Grams of Butter; 170 Grams of Greek yogurt; 30 Grams of Parmesan; 2 Grams of Chilli flakes; 15 Grams of Fresh basil

with Greek Yogurt

It's bright, yellow, tangy and creamy!

Cals 834 · Prot 59 · Carbs 113 · Fat 18

Family Friendly

30 min

Zingy Chicken Spaghetti with Greek Yogurt

It's bright, yellow, tangy and creamy!

Cals 834 · Prot 59 · Carbs 113 · Fat 18

Family Friendly

Ingredients

Pasta

Spaghetti 10*

250 Grams

Sauce

Chicken breast

300 Grams

Shallots

1 Piece

Garlic cloves

2 Pieces

Ginger

30 Grams

Lemon

1 Piece

Water

200 ML

Chicken stock cube 4*5*9*15*

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Turmeric powder

2 Grams

Honey

20 Grams

Butter 4*

20 Grams

Greek yogurt 4*

170 Grams

To serve

Parmesan 4*

30 Grams

Chilli flakes

2 Grams

Fresh basil

15 Grams

Allergens

*10 Wheat, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3447 / 834
Fats (g)	17.8
of which saturated (g)	9.6
Carbohydrates (g)	113
of which sugars (g)	8.1
Fibers (g)	10.9
Proteins (g)	58.7
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep ingredients

Chop the chicken into bite-size pieces. Peel and finely chop the shallots and garlic. Peel and grate the ginger. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Boil the measured water and dissolve the chicken stock cube in it.

2 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

3 Fry chicken

Meanwhile, heat a large pan with a drizzle of olive oil over a medium-high heat. Once hot, add the chicken and fry for 2 min.

4 Simmer

Add the shallots, a pinch of salt, the garlic, ginger and turmeric and fry for 2 min further. Add 1 tsp of grated lemon zest, 2 Tbsp of lemon juice (see tips for fussy eaters), honey and the chicken stock. Reduce the heat to low and simmer for 3-4 min until the chicken is cooked through.

5 Add yogurt

Stir in the salted butter and let it melt. Remove the pan from the heat and fold in 100-170g of Greek yogurt (adjust to your liking). Add a splash of the pasta cooking water if the sauce looks too dry.

6 Serve

Grate the Parmesan. Combine the drained spaghetti with the lemony chicken sauce. Mix well. Divide the pasta among plates and top with the grated Parmesan, a sprinkling of chilli flakes (spicy!) and the fresh basil leaves. Finish with a drizzle of extra virgin olive oil.

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