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Creamy Chicken Pesto Penne

Creamy Chicken Pesto Penne

Creamy Chicken Pesto Penne

with Cheddar and Rocket

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Chicken Pesto Penne in just 20 minutes for a delicious and speedy meal.

Tags:

New

•Rapid

•High Protein

•Eiwitrijk

Allergens:

Gluten

•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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180

Penne Pasta

(Contains: Gluten)

1

Garlic Clove**

30

Mature Cheddar Cheese

(Contains: Milk)

260

Diced Chicken Breast

10

Chicken Stock Paste

150

Creme Fraiche

(Contains: Milk)

50

Fresh Pesto

(Contains: Milk)

20

Wild Rocket

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kJ)3758 kJ

Energy (kcal)898 kcal

Fat44.2 g

of which saturates21.5 g

Carbohydrate71.7 g

of which sugars6.3 g

Protein49.9 g

Salt2 g

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

Utensils

•Kettle

•Colander

•Large Saucepan

•Garlic Press

•Grater

•Pan

•Bowl

Instructions

Cook the Pasta

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt.

c) Add the penne and bring back to the boil. Cook until tender, 12 mins.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Get Prepping

2

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.

Fry the Chicken

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Start the Sauce

4

a) Add the garlic to the chicken and cook for 1 min.

b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to a boil, then turn the heat down slightly.

c) Simmer until reduced by half, 3-4 mins.

Combine and Stir

5

a) Stir the creme fraiche into the pan and simmer for 3-4 mins, then remove from the heat.

b) Mix in the cooked penne, half the cheese and and three quarters of the pesto.

c) Taste and season with salt and pepper if needed, adding a splash of water if it's a little too thick.

Finish and Serve

6

a) Share the creamy chicken pesto pasta between your bowls.

b) Drizzle over the remaining pesto and scatter with the remaining cheese.

c) Top with a handful of rocket to finish.

Enjoy!

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