CREAMY CHICKEN SPAGHETTI
For delicious pasta that isn’t over-the-top indulgent, give this creamy chicken spaghetti a go. With a healthier sauce made from cauliflower, it’s perfect for any day of the week.
If you’re always trying to sneak more veggies into your meals, this cheesy cauliflower sauce is a great way to do it! Keep quiet about the hidden ingredients and most kids (and adults!) won’t even be able to tell. Don’t skip the lemon – it really adds to the flavour of this creamy chicken spaghetti.
CREAMY CHICKEN SPAGHETTI
For delicious pasta that isn’t over-the-top indulgent, give this creamy chicken spaghetti a go. With a healthier sauce made from cauliflower, it’s perfect for any day of the week.
Ingredients
SAUCE
- 1/2 cauliflower
- 4 cups chicken stock (1L)
- 1 Tbsp butter
- 1/2 cup milk (125ml)
- 2/3 cup finely grated parmesan (60g)
- 2 tsp wholegrain mustard
CHICKEN AND PASTA
- 600 g boneless, skinless chicken breasts (1lb 5oz)
- 1 leek
- 3 cloves garlic
- 1 lemon
- 2 tsp olive oil
- 300 g dried spaghetti (10.6oz)
- 1 tsp rubbed tarragon
- 75 g baby spinach (2.6oz)
- 120 g feta cheese (4.2oz)
- 1/4 cup finely grated parmesan (23g)
Instructions
COOK CAULIFLOWER
Cut cauliflower into florets. Place in a large saucepan, pour chicken stock over the top and bring to the boil. Cook for 10 minutes, until tender.
PREPARE CHICKEN, LEEK & GARLIC
Dice chicken into 2cm (0.8in) pieces. Trim leek and clean well. Finely slice the white/pale green part (use some of the darker part too, if you like). Crush garlic and zest the lemon.
MAKE SAUCE
Remove cauliflower from saucepan with a slotted spoon (reserve the stock) and place in a blender. Add butter, 1/2 cup reserved stock, milk, parmesan and mustard. Blend until smooth, then season with salt and pepper to taste.
COOK CHICKEN AND PASTA
Add water to saucepan with the stock in it until there is enough liquid to cook pasta in. Bring to the boil, add spaghetti and cook for 10 minutes, until al dente.
Meanwhile, heat oil in a large wok or frying pan over medium-high heat. Cook chicken until browned all over and virtually cooked through (about 5 minutes). Add leek, garlic, lemon zest and tarragon and cook until leek is soft (2-3 minutes). Stir in spinach. Dice feta into cubes. Slice zested lemon into wedges.
SERVE
Stir sauce into chicken mixture. Reserve half a cup of pasta water, then drain spaghetti. Add spaghetti and a generous splash of pasta water to chicken and sauce and toss to combine. Gently stir in feta. Season to taste with salt and pepper. Divide between warmed serving bowls, sprinkle with parmesan and serve with lemon wedges to squeeze over the top.
Recipe Notes
WINE MATCH: An un-oaked Chardonnay.
GLUTEN-FREE OPTION: Make sure you use gluten-free stock. Use your favourite gluten-free spaghetti.
INGREDIENT SWAPS / NOTES: Boneless, skinless chicken thighs or chicken tenderloins are great alternatives to chicken breast. Bacon or finely diced chorizo would also be a delicious addition!
COOKING TIP: If your stove takes a while to heat up, you may want to start cooking the chicken before you put the pasta in to boil.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge. Reheat in the microwave. If you know you’re going to have leftovers, you can reserve some of the sauce and stir into the pasta before reheating, to help maintain the creaminess.
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