Chicken and Bacon Winter Veg Toss
to Creamy Pesto Chicken and Pancetta Pasta Salad
The Nutritional Values for the lunch portion are as follows; Serving Size: 382g KJ: 3237 Kcal: 780 Fat: 28g Sat Fat: 11g Carb: 77g Sugar: 5g Protein: 50g Salt: 1.58g
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.
Ingredients
100
Chopped Cavolo Nero
200
Penne Pasta
200
Broccoli Florets
1
Wholegrain Mustard
120
Bacon Lardons
15
Honey
390
Diced Chicken Thigh
150
Soured Cream
(Contains Milk)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
450
Potatoes
1
Green Pesto
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt. Chop the potatoes into 2cm chunks. Pop the broccoli florets on a baking tray (chop any larger florets in half) drizzle with oil and season with salt and pepper.
Pop the potatoes on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Add the penne to the boiling water and simmer until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil.
Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the bacon and stir fry until browned, 3-4 mins. Remove from your pan to a large bowl with a slotted spoon (leave the oil behind in the pan). Pop your pan back on medium high heat and add the chicken. Season with pepper and fry until the chicken is browned and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Add to the bowl with the bacon.
Once you've turned the potatoes, roast the broccoli on the middle shelf of your oven until tender, 10-12 mins. Then remove and pop the cavolo nero on top. Drizzle with oil and season with salt and pepper. Pop back on the middle shelf of your oven to roast until the cavolo nero is tender, 4-5 mins. Meanwhile, add the pesto, a handful of the hard Italian cheese and all but 1 tbsp of sour cream per person to the pasta. Add 2 portions of chicken and bacon and stir together (this is for your lunch).
Put the mustard and honey into a bowl with with the olive oil (see ingredients for amount). Mix together. Once cooked, add the potatoes to the large bowl with the remaining chicken and bacon. Add in all but a small handful of the greens. Pour in the dressing and gently toss to coat. Serve the chicken, bacon and potato toss in bowl, top with a spoonful of sour cream and the remaining cheese. Sprinkle over the walnuts and enjoy!
Add the remaining veg to the pan with the pasta and gently stir together. Add salt and pepper to taste. Divide between containers, cover and pop in your fridge for your lunch the next day - once ready to eat, reheat until piping hot in the microwave or enjoy cold.
