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Italian Recipes

Creamy Chicken, Parma Ham & Parmigiano Filled Pasta

Creamy Chicken, Parma Ham & Parmigiano Filled Pasta

Creamy Chicken, Parma Ham & Parmigiano Filled Pasta

with Pesto, Peas and Courgette

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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.

Tags:

Family Friendly

•High Protein

Allergens:

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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: Egg, Milk)

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

Energy (kJ)3181 kJ

Energy (kcal)760 kcal

Fat35.5 g

of which saturates17 g

Carbohydrate57.1 g

of which sugars13.7 g

Dietary Fibre8.7 g

Protein52.6 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Large Frying Pan

•Colander

•Large Saucepan

Instructions

Get Prepped

1

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).

Cook the Chicken and Courgette

2

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.

Pasta Time

3

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.

Add the Flavour

4

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.

Sauce Things Up

5

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.

Finish and Serve

6

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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