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Crispy Serrano Ham Topped Chicken Tagliatelle
Crispy Serrano Ham Topped Chicken Tagliatelle

Crispy Serrano Ham Topped Chicken Tagliatelle

with Parmesan, Tenderstem® Broccoli and Baby Plum Tomato Salad

Our Crispy Serrano Ham Topped Chicken Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
High Protein
Carb Smart
Family Friendly
Allergens:
Sulphites
Cereals containing gluten
Egg
Milk
Nuts

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.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

150 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove**

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

2 unit(s)

British Chicken Breasts

2 slice(s)

Serrano Ham

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Parmigiano Reggiano

(Contains: Milk)

40 grams

Wild Rocket

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3293 kJ
Energy (kcal)787 kcal
Fat44.3 g
of which saturates20.4 g
Carbohydrate45.5 g
of which sugars8.3 g
Dietary Fibre6.8 g
Protein55.7 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Bowl
Rolling Pin
Large Saucepan
Baking Paper
Aluminum Foil
Large Frying Pan
Colander
Pan

Instructions

Get Prepped
1

Preheat your oven to 120°C/100°C fan/gas mark 2. 

Halve the baby plum tomatoes. Cut the Tenderstem® broccoli into thirds. 

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

In a medium bowl, add the balsamic vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.

Bash the Chicken
2

Next, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. 

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Season the chicken with salt and pepper, then lay a Serrano ham slice over the top. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry
3

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

Once hot, lay in the chicken, ham-side down. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a baking tray, cover with foil and pop into the oven to keep warm.

Cook the Pasta and Veg
4

While the chicken stays warm in the oven, add the tagliatelle and broccoli to your pan of boiling 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.

Make your Creamy Sauce
5

While the pasta and broccoli cooks, put your (now empty) frying pan back on medium heat with a drizzle of oil. 

Once hot, add the garlic and cook, stirring, for 30 secs. 

Stir in the creme fraiche and chicken stock paste. Bring to the boil, then stir in the water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Stir through the Parmigiano Reggiano until melted, then remove from the heat. Taste and season with salt and pepper if needed.  

Finish and Serve
6

Add the cooked tagliatelle and broccoli to the creamy sauce, adding a splash of water if it's a little too thick. 

Add the rocket to the tomato bowl and toss to coat in the dressing.

Share the creamy tagliatelle between your bowls. Thinly slice the chicken and serve on top of the pasta. Scatter over the flaked almonds.

Serve the rocket salad on the side.

Enjoy!

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