Creamy Chicken Spaghetti
with Grana Padano & fresh basil
Did you know that mascarpone is considered a fresh cheese, just like cottage cheese, cream cheese and fresh meikaas? If the cheese production doesn't include maturation, then it is classified as a fresh cheese.
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 Milk)
5 g
Fresh basil
(May be present Celery)
1 piece
Garlic
1 piece
Romano pepper
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
½ piece
Onion
100 g
Passata
90 g
Spaghetti
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
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.