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Bacon and Chicken Breast Penne Amatriciana
Bacon and Chicken Breast Penne Amatriciana

Bacon and Chicken Breast Penne Amatriciana

with Cheese and Spinach

Recipe Development Team
Recipe Development TeamPublished on May 31, 2023
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This Bacon and Chicken Breast Linguine Amatriciana is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
•Milk
•Egg
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove**

1 unit(s)

Red Onion

90 grams

British Smoked Bacon Lardons

25 grams

Sun-Dried Tomato Paste

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Basil

10 grams

Chicken Stock Paste

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

260 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3590 kJ
Energy (kcal)858 kcal
Fat21.2 g
of which saturates8.1 g
Carbohydrate98.7 g
of which sugars28.6 g
Protein63.3 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Pan
•Colander

Cooking Instructions and Tips

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the red onion into small pieces.

Start the Sauce
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken, bacon lardons and onion and stir-fry until golden, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

Add the garlic and sun-dried tomato paste and stir-fry for 1 min more.

Cook the Pasta
3

Meanwhile, when your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Add the Flavour
4

Stir the chopped tomatoes, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the bacon. Bring to the boil, then reduce the heat to low.

Simmer until thickened, 8-10 mins, then remove from the heat.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Bring on the Linguine
5

Once the pasta is cooked, add to your sauce with the hard Italian style cheese.

Toss to coat, then season to taste with salt and pepper. Add a splash of water if it's a little too thick.

Warm through until piping hot, 1-2 mins.

Finish and Serve
6

Share the chicken and bacon penne between your bowls.

Finish with a drizzle of the balsamic glaze.

Enjoy!

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