Creamy Pesto Chicken, Bacon and Pea Tagliatelle
with Garlic Baguettes and Baby Plum Tomato & Mozzarella Salad
- Milk
- Cereals containing gluten
- Wheat
- Egg
- Nuts
- Cashew nuts
- Sulphites
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
- May contain traces of allergens
- Peanut
Pairing chicken breasts with smoked bacon lardons, this indulgent Creamy Pesto Chicken, Bacon and Pea Tagliatelle brings a restaurant quality experience straight into your home.
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
125 grams
Baby Plum Tomatoes
1 ball(s)
Mozzarella
(Contains: Milk)
1 unit(s)
Garlic Baguette
(Contains: Cereals containing gluten, Wheat)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
60 grams
British Smoked Bacon Lardons
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
40 grams
Baby Spinach
120 grams
Peas
20 grams
Parmigiano Reggiano
(Contains: Milk)
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with ½ tsp salt for the tagliatelle.
Halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact.
Season the chicken 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, halve the baby plum tomatoes. Drain and tear the mozzarella into 1cm chunks. Add to a medium bowl with a drizzle of olive oil and season with salt and pepper. Set aside.
Transfer the chicken to one side of a baking tray, skin-side up.
Pop the garlic baguettes on the other side of the tray, then roast on the top shelf of your oven until the chicken is cooked through and the baguettes are golden, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Set your pan aside - you'll use it later for the sauce.
Meanwhile, when your water is boiling, add the tagliatelle to the water and bring back to the boil.
Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Put your frying pan back on medium high heat, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon is crispy, add the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and cook for a minute.
Add the cooked pasta and half the Parmigiano Reggiano to the sauce. Continue to stir until piping hot, adding a splash of water if it's a little too thick.
Toss the rocket through the tomatoes and mozzarella.
When the chicken is cooked, cut it widthways into roughly 6 slices.
Share your creamy bacon pesto tagliatelle between your bowls. Top with the chicken and a sprinkle of the remaining Parmigiano Reggiano.
Serve your salad separately in a bowl with the balsamic glaze drizzled over. Serve your garlic baguettes alongside.
