Creamy Chicken, Parma Ham & Parmigiano Filled Pasta
with Pesto, Peas and Courgette
Indulge in some nostalgia with a classic from childhood with this Creamy Chicken, Parma Ham & Parmigiano Fillet Pasta. A classic combination, it's paired with a delicious pesto sauce. Not just comforting, it's also been designed by our chefs for a balanced lifestyle.
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.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains: Cereals containing gluten, Egg, Milk May contain traces of: Mustard, Soya)
1 sachet(s)
Mixed Herbs
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Pesto
(Contains: Milk)
1 pinch
Chilli Flakes
240 grams
Diced British Chicken Breast
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle for the pasta.
b) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and courgette chunks and cook until charred, 8-10 mins total. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Meanwhile, pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil.
b) Add the filled pasta and cook until tender, 3 mins.
c) Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
a) When the courgette is charred, reduce the heat to medium. Season with salt and pepper.
b) Add the garlic and mixed herbs to the frying pan. Fry for 1 min.
a) Stir the creme fraiche, chicken stock paste, peas and water for the sauce (see pantry for amount) into the courgette pan.
b) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 2-3 mins.
c) Once thickened, stir in the cheese until melted.
d) Remove from the heat and mix in the pesto.
a) Gently stir the cooked pasta into the sauce. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
b) Share the pesto pasta between your bowls.
c) Sprinkle over the chilli flakes to finish (add less if you'd prefer things milder).
Enjoy!
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