Garlic Chili Spaghetti with Chicken
plus Fried Eggs, Spinach & Scallions
- Eggs
- Wheat
- Milk
Golden fried eggs top silky spaghetti tossed in a garlicky, gently spicy chili sauce. Spinach wilts into the noodles while scallions add a fresh, savory bite. The key to creating that glossy sauce that clings to every strand? Starchy pasta cooking water! Simple ingredients deliver rich flavor and pure comfort in just 25 minutes.
Ingredients
2 unit
Veggie Stock Concentrate
10 ounce
Chopped Chicken Breast
2 unit
Eggs
(Contains: Eggs)
2.5 ounce
Spinach
3 clove
Garlic
2.5 teaspoon
Red Wine Vinegar
½ teaspoon
Paprika
1 teaspoon
Chili Flakes
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry produce.
Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Crack eggs* into pan; fry to preference, gently basting with hot oil as eggs cook. Season with salt and pepper. (For 4 servings, you may want to cook eggs in batches.)
Turn off heat; transfer eggs to a plate. Cover with foil to keep warm. Reserve pan.
Heat a large drizzle of olive oil in pan used for eggs over medium heat. Add sliced garlic and scallion whites; cook, stirring constantly, until lightly browned, 2-3 minutes.
Turn off heat; whisk in stock concentrates, garlic powder, half the paprika, half the vinegar, ½ cup reserved pasta cooking water, and as many chili flakes as you like (all the paprika, all the vinegar, and ¾ cup reserved pasta cooking water for 4 servings). Whisk until well combined and slightly thickened, 1-2 minutes.
Add drained spaghetti to pan with sauce and return to medium-low heat. Add spinach; stir until pasta is coated and spinach has wilted, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
Turn off heat; stir in 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper.
Divide pasta between shallow bowls. Top with fried eggs, scallion greens, and as many remaining chili flakes as you like. Serve.
