The Office - Creamy Garlic Chicken Spaghetti

Name: The Office - Creamy Garlic Chicken Spaghetti with Chili Flakes and Chives
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) Chicken Breasts; 170 g Spaghetti; 7 g Chives; 1 unit(s) Garlic, cloves; 4 g Garlic Salt; 4 g Chili Flakes; 113 mL Cream; 10 g Cream Sauce Spice Blend; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Cream Cheese; 2 tbsp Butter*; ½ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Chili Flakes and Chives

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Tags:

Quick

Allergens:

Hvede

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

170 g

Spaghetti

7 g

Chives

1 unit(s)

Garlic, cloves

4 g

Garlic Salt

4 g

Chili Flakes

113 mL

Cream

10 g

Cream Sauce Spice Blend

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Cream Cheese

Not included in your delivery

2 tbsp

Butter*

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories950 kcal

Fat48 g

Saturated Fat27 g

Carbohydrate73 g

Sugar5 g

Dietary Fiber5 g

Protein56 g

Cholesterol250 mg

Sodium1470 mg

Trans Fat1.5 g

Potassium950 mg

Calcium200 mg

Iron3.5 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

•Colander

•Large Pot

•Measuring Cups

•Meat Mallet

•Plastic Wrap

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

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!"