REVIEW: Gousto Creamy Chicken, Mushroom & Tarragon Spaghetti

I LOVE pasta, really love pasta

HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in their very own paper bag.

PREPARATION TIME:

40 minutes

INGREDIENTS:

• 1 shallot

• 160g white cup mushrooms

• 320g British skin on chicken thighs

• 5.5g chicken stock mix

• 190g spaghetti

• 5g tarragon

• 50g soft cheese

• 80g baby leaf spinach

• 1 garlic clove

NUTRITION (per serving):

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INSTRUCTIONS:

STEP 1: Preheat the oven to 200°C/ 180°C (fan)/ gas 6 then take your chicken out of the fridge and open the packet to let it breathe before cooking. Boil a full kettle. Pull the chicken skin off the chicken thighs and season the chicken skingenerously with salt.

STEP 2: Heat a large, dry, wide-based pan (preferably non-stick) over a medium-low heat. Once hot, add the chicken skin and fry for 7-8 min or until golden and beginning to crisp. Tip: Weigh the chicken skin down with a second, smaller pan to make it even crispier!

STEP 3: While the chicken skin is cooking, add the chicken thighs to a baking tray with a drizzle of olive oil and a pinch of salt and pepper (use tin foil to avoid mess!). Once the chicken skin is starting to crisp, add it to the tray with the chicken thighs and put the tray in the oven for 17-18 min or until cooked through (no pink meat!). Reserve the pan.

STEP 4: Meanwhile, peel and dice the shallot. Slice the white cup mushrooms finely. Peel and finely chop (or grate) the garlic. Strip the tarragon leaves from their stems and chop them roughly, discard the stems. Return the pan to a medium-high heat with a drizzle of olive oil.

STEP 5: Once hot, add the diced shallot and chopped garlic and cook for 3-4 min or until softened. Add the sliced mushrooms and cook for 5 min further. Meanwhile, add the spaghetti to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat. Cook the spaghetti for 8-10 min or until cooked with a slight bite, then drain and set aside.

STEP 6: Dissolve the chicken stock mix with 150ml boiled water and stir through the soft cheese – this is your creamy chicken stock. Wash the spinach, then pat it dry with kitchen paper. Once the vegetables have softened, add the washed spinach, chopped tarragon (reserve a little for garnish) and creamy chicken stock to the pan and cook for 5 min further until the sauce has thickened.

STEP 7: Once the chicken is cooked, remove the tray from the oven and shred it apart, using two forks – this technique is known as ‘pulling’. Add the shredded chicken and drained spaghetti to the pan and season with a crack of black pepper and a pinch of salt. Give everything a good mix up and cook for 1-2 min further until the sauce beings to stick to the pasta. Roughly chop the crispy chicken skin. Serve the creamy chicken, mushroom & tarragon spaghetti. Garnish with the crispy chicken skin and remaining tarragon leaves. Enjoy!

Not a recipe I will try again, I wasn't keen on it.

Purchased from: Gousto

Star Rating: 3/5

Date Tried: Wednesday 9th February 2022

This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718