• Boil the kettle.
• Half-fill a large saucepan with boiling water with a pinch of salt. Cook spaghetti
in boiling water, over high heat, until ‘al dente’, 9 minutes.
• Reserve some pasta water(see ingredients), then drain and return spaghetti to 
the saucepan with a drizzle of olive oil. 

Little cooks: Older kids can help add the pasta to the saucepan under adult 
supervision. Be careful, the water is boiling! 

• Meanwhile, halve snacking tomatoes. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, 
cook chicken and soffritto mix, tossing occasionally, until browned and cooked 
through (when chicken is no longer pink inside), 5-6 minutes.
• Add snacking tomatoes and cook until slighly softened, 1-2 minutes. 
• Add garlic paste, tomato paste and Nan’s special seasoning. Cook until fragrant, 
1 minute. 

• Reduce heat to medium, then add stock concentrate, light cooking cream and 
the reserved pasta water. Cook until slightly thickened, 1-2 minutes.
• Stir through cooked spaghetti and season to taste with salt and pepper. 

• Divide saucy chicken and tomato fasta-pasta between bowls.
• Sprinkle with Parmesan cheese and chilli flakes (if using) and tear over parsley
to serve. Enjoy! 

Little cooks: Help sprinkle of the cheese and tear over the parsley.