Creamy Truffled Bacon, Chicken Breast and Pea Spaghetti
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Creamy Truffled Bacon, Chicken Breast and Pea Spaghetti

Creamy Truffled Bacon, Chicken Breast and Pea Spaghetti

with Italian Style Cheese

This Creamy Truffled Bacon, Chicken Breast and Pea Spaghetti is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
•Milk
•Egg

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2

Garlic Clove

1

Echalion Shallot

180

Spaghetti

(Contains Cereals containing gluten)

60

British Smoked Bacon Lardons

10

Chicken Stock Paste

150

Creme Fraiche

(Contains Milk)

120

Peas

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1

Truffle Zest

260

Diced British Chicken Breast

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kJ)3763 kJ
Energy (kcal)899 kcal
Fat37.2 g
of which saturates19.6 g
Carbohydrate80.7 g
of which sugars10.4 g
Protein59.2 g
Salt2.39 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Colander
•Pan

Instructions

Get Prepping
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

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

Halve, peel and chop the shallot into small pieces.

Cook the Pasta
2

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

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

Time to Fry
3

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

Once hot, add the bacon lardons, diced chicken and shallot. Stir-fry until the bacon is cooked and the shallot has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

 

Simmer your Sauce
4

Once the bacon and chicken are cooked and the shallot has softened, add the garlic and stir-fry until fragrant, 1 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Combine and Stir
5

Once the sauce has thickened, stir in the creme fraiche, peas and cheese.

Toss to coat the cooked spaghetti in the sauce until warmed through. Season to taste with salt and pepper. Add a splash of water if it's a little too thick.

Stir in the truffle zest, then remove from the heat. 

Serve
6

Share the truffled bacon, chicken and pea pasta between your bowls.

Enjoy!