Chicken Thigh & Parmigiano and Parma Ham Pasta Arrabiata
with Tenderstem® Broccoli, Chilli Flakes and Rocket
Looking for a super quick and tasty midweek dinner option? Try cooking up our Chicken Thigh and Parmigiano and Parma Ham Pasta Arrabiata in just 15 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80 grams
Tenderstem® Broccoli
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta**
(Contains: Cereals containing gluten, Egg, Milk May contain traces of: Mustard, Soya)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
1 pinch
Chilli Flakes
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Diced British Chicken Thigh
Not included in your delivery
½ tsp
Sugar
125 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
- Boil a full kettle.
- Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with 1/2 tsp salt. Bring back to the boil.
- Boil the filled pasta and broccoli, 3-4 mins.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Fry the chicken, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the tomato puree, fry, 1-2 mins.
- Next, add the chicken stock paste, sugar and water (see pantry for both).
- Simmer, 1-2 mins.
- Reduce the heat. Stir through the butter (see pantry).
- Drain the filled pasta and broccoli.
- Gently stir the pasta, broccoli, sun-dried tomato paste, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
- Add a splash of water if you feel it needs it.
- Share between your bowls.
- Top with the rocket and drizzle over the balsamic glaze to finish.
Enjoy!
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