Chicken & Tomato-Herb Spaghetti with a Kick
plus Spinach & Toasted Garlic Panko
We’ve given classic red-sauce spaghetti a serious glow up! You’ll add in a dose of rich, tangy crème fraîche for velvety richness, a punchy pinch (or two) of crushed chili flakes for heat, a generous handful of spinach for color (and vitamins, why not?), and best of all, a crispy, crunchy toasted garlic-thyme panko topping that, along with a shower of Parmesan, takes this simple, comforting bowl of pasta to the next level.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ ounce
Thyme
6 ounce
Spaghetti
(Contains Wheat)
1 unit
Tomato Paste
1 teaspoon
Chili Flakes
5 ounce
Spinach
2 tablespoon
Crème Fraîche
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Dice tomato into ½-inch pieces.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko, half the garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a plate and discard thyme sprigs. Wipe out pan.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¼ cup pasta cooking water (1⁄3 cup for 4 servings), then drain.
Rinse shrimp under cold water, then pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for panko over medium-high heat. Once pan is hot, add shrimp or chicken and season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in pan used for panko over medium-high heat. Add diced tomato, remaining garlic, and remaining thyme sprigs; cook, stirring occasionally, until tomato is lightly browned, 1-2 minutes. Carefully remove and discard thyme sprigs. • Add tomato paste to pan; season with salt and pepper. Cook, stirring constantly, until thoroughly combined, 1-2 minutes.
Use pan used for shrimp or chicken here.
• Stir in ¾ cup plain water (1 cup for 4 servings) and as many chili flakes as you like. Cook, stirring frequently, until sauce has slightly thickened and diced tomato is softened, 2-4 minutes. • Add spinach; season with salt and pepper. Cook, stirring frequently, until wilted, 1-3 minutes. • Turn off heat; taste and season with more salt and pepper if desired. Keep covered off heat until ready to use.
Once spinach is wilted, turn off heat and stir in shrimp or chicken. Taste and season with salt and pepper if desired.
• Return pan with sauce to medium heat. Add drained spaghetti and cook, stirring in splashes of reserved pasta cooking water as needed, until pasta is thoroughly coated in sauce, 1-2 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. TIP: For a richer pasta, stir in 1 TBSP butter (2 TBSP for 4 servings) along with crème fraîche.
• Divide pasta between shallow bowls. Top with toasted panko and Parmesan and serve.
Chicken is fully cooked when internal temperature reaches 165°.
