Chicken, Chorizo & Mushroom Tagliatelle Alfredo
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Chicken, Chorizo & Mushroom Tagliatelle Alfredo

Chicken, Chorizo & Mushroom Tagliatelle Alfredo

with Chives and Balsamic Rocket Salad

This Chicken, Chorizo & Mushroom Tagliatelle Alfredo is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Sulphites
•Cereals containing gluten
•Egg
•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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Skin-On British Chicken Breasts

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

120 grams

Sliced Mushrooms

60 grams

Diced Chorizo

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Wild Rocket

Not included in your delivery

½ tbsp

Olive Oil

100 milliliter(s)

Water

20 grams

Butter

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Nutritional information

Energy (kcal)978 kcal
Energy (kJ)4093 kJ
Fat62.7 g
of which saturates31.3 g
Carbohydrate43.4 g
of which sugars8.7 g
Dietary Fiber2.7 g
Protein61.9 g
Salt2.61 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Baking Tray
•Large Saucepan
•Garlic Press
•Kitchen Shears
•Medium Bowl
•Colander

Instructions

Fry the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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.

Time to Roast
2

Transfer the chicken to a baking tray, skin-side up, and roast the chicken on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the tagliatelle.

Dress the Tomatoes
3

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, combine the tomatoes, balsamic glaze and olive oil (see pantry for amount). Season with salt and pepper, then set aside. 

Add the tagliatelle to your pan of boiling 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. 

Sauce Things Up
4

Meanwhile, pop the (now empty) frying pan back on medium-high heat. Once hot, add the mushrooms and chorizo. Fry, stirring occasionally, until browned, 5-6 mins. Add the garlic and cook for 30 secs.

Add the creme fraiche and water (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. Season with salt and pepper.

Stir through the hard Italian style cheese, butter (see pantry for amount) and half the chives until melted.

Finishing Touches
5

When the chicken is cooked, allow it to rest for a few mins, then cut into 1cm thick slices.

Add the cooked pasta to the sauce and toss to coat. Simmer until piping hot, 1-2 mins. Add a splash of water if it's a little too thick. Taste, and season with salt and pepper if needed.

Just before serving, add the rocket to the dressing bowl, then toss to coat.

Serve Up
6

Share the chorizo tagliatelle alfredo between your bowls.

Top with the sliced chicken and sprinkle over the remaining chives.

Serve with the rocket salad alongside.

Enjoy!