Creamy Pesto Chicken and Ham Tortelloni
with Pesto, Peas and Courgette
A classic combination, this Creamy Pesto Chicken and Ham Tortelloni is 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
300 grams
Cured Ham Tortelloni
(Contains: Egg, Milk, Wheat, Cereals containing gluten, May contain traces of allergens, Celery, Almonds, Hazelnuts, Fish, Mustard, Nuts, Soya, Walnuts, Molluscs, Cashew nuts, Pistachio nuts, Cereals containing gluten, Barley, Crustaceans)
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)
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts, May contain traces of allergens, Peanut)
1 pinch
Chilli Flakes
Not included in your delivery
100 milliliter(s)
Water for the Sauce
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 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 0.5 tsp salt and bring back to the boil.
b) Add the tortelloni and cook until tender, 3-5 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!
Step 2 MOD: Put the pan on medium-high heat. Add the chicken to the courgette. Stir-fry, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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