Chorizo, Chicken, Summer Bean and Blistered Tomato Macaroni
with Pecorino Cheese and Wild Rocket
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
Add a fresh flavour to your plates with stringless runner beans. Longer than traditional green beans and with flatter pods, stringless beans are cultivated for being tender and sweet in flavour. We love them pan-fried and charred for flavour and texture.
Ingredients
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
80 grams
Stringless Runner Beans
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
60 grams
Diced Chorizo
(Contains: Milk)
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
20 grams
Pecorino Vegetariano
(Contains: Milk)
35 grams
Caramelised Onion Paste
1 sachet(s)
Chilli Flakes
20 grams
Wild Rocket
2 unit(s)
British Chicken Breasts
Not included in your delivery
20 grams
Butter
1 tsp
Honey
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the pasta.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the baby plum tomatoes. Trim the stringless beans and chop them into roughly 2-3cm pieces.
d) Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
e) When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.
b) When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chorizo and stringless beans.
c) Fry until the chorizo starts to brown and the beans are tender, 3-4 mins.
d) Next, add the tomatoes and cook until they start to soften, 2-3 mins.
a) Next, stir in the garlic and Mediterranean style seasoning. Fry for 30 secs.
b) Stir in the butter, honey and water for the sauce (see pantry for all three amounts).
c) Cook for 1 min more, then remove from the heat.
a) Mix in the cooked pasta, pecorino, caramelised onion paste and half the chilli flakes (add less if you'd prefer things milder).
b) Season with salt and pepper.
c) Add a splash more water if you feel it needs it.
d) Cut the chicken into 2cm thick slices.
a) Share the macaroni between your serving bowls. Top with the chicken.
b) Sprinkle over the remaining chilli flakes if you'd like more heat.
c) Top with the rocket and a drizzle of olive oil to finish.
