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Chicken and Chorizo Tagliatelle Alfredo

Chicken and Chorizo Tagliatelle Alfredo

with Mushroom and Rocket Salad

Allergens:
Sulphites
Cereals containing gluten
Egg
Wheat
Milk

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.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove**

1 bunch(es)

Chives

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

2 unit(s)

Skin-On British Chicken Breasts

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)

120 grams

Sliced Mushrooms

60 grams

Diced Chorizo

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

40 grams

Wild Rocket

Not included in your delivery

½ tbsp

Olive Oil

125 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)3647 kJ
Energy (kcal)872 kcal
Fat51.9 g
of which saturates26.5 g
Carbohydrate44 g
of which sugars9.6 g
Dietary Fibre3.3 g
Protein54.8 g
Salt2.3 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Bowl
Medium Saucepan
Knife
Baking Tray
Pan

Instructions

1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier). Halve the baby plum tomatoes. In a medium bowl, add the balsamic glaze, baby plum tomatoes and olive oil (see ingredients for amount). Season with salt and pepper, mix and set aside.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer the chicken to a baking tray (skin-side up). Roast the chicken on the top shelf of your oven until the chicken is cooked, 18-25 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

3

Meanwhile, When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Meanwhile, pop the empty frying pan back on medium-high heat. Add the mushrooms and chorizo, cook until browned, 5-6 mins, stirring occasionally. Add the garlic, cook for 1 min.

4

Pour the water for the sauce (see ingredients for amount), and creme fraiche into the chorizo mixture. Let it come to a boil, lower the heat and simmer for 5-6 mins until thickened slightly. Stir in half the chives, butter (see ingredients for amount) and the cheese. Taste and season with salt and pepper. When the pasta is cooked, stir into the sauce until the pasta is evenly coated. TIP: add a splash of water into the sauce if it is too thick.

5

When the chicken is cooked, rest for a few mins, then, slice into 6. Mix the rocket into the tomatoes and dressing.

6

Reheat the pasta and add another splash of water if too thick. Share the pasta and sauce between your bowls. Top with the crispy chicken and a scattering of the remaining chives. Serve the salad alongside. Enjoy!

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