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Italian Recipes

Creamy Pesto Pasta with Chicken Breast

Creamy Pesto Pasta with Chicken Breast

Creamy Pesto Pasta with Chicken Breast

with Peas, Spinach and Cheese

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This Creamy Pesto Pasta with Chicken Breast is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Rapid

Allergens:

Cereals containing gluten

•Milk

•Celery

•Egg

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 15 minutes

DifficultyEasy

Ingredients

serving amount

1

Garlic Clove**

180

Penne Pasta

150

Creme Fraiche**

10

Vegetable Stock Paste

120

Peas**

100

Baby Spinach**

50

Fresh Pesto

40

Grated Hard Italian Style Cheese**

260

Diced Chicken Breast

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)961 kcal

Energy (kJ)4020 kJ

Fat44.9 g

of which saturates21.8 g

Carbohydrate78.6 g

of which sugars9.6 g

Protein57.2 g

Salt2.2 g

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

Utensils

•Garlic Press

•Medium Saucepan

•Kettle

•Colander

•Pan

Instructions

Get Prepped

1

a) Fill and boil your kettle.

b) Peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a large saucepan on high heat for the pasta.

Cook the Pasta

2

a) Add the penne and 1/2 tsp salt to the boiling water and bring back to the boil. Cook until tender, 12 mins.

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

Fry the Garlic

3

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

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

c) Add the garlic and stir-fry until fragrant, 30 secs.

Make your Creamy Sauce

4

a) Stir the creme fraiche and vegetable stock paste into the garlic.

b) Add the water for the sauce (see pantry for amount) and stir to combine.

c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.

Hey Pesto

5

a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.

b) Once the penne is cooked, add to the sauce and stir to coat well.

c) Stir through the pesto and hard Italian style cheese.

Serve

6

a) Share your creamy pesto pasta between your bowls.

Enjoy!

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