Easy Farmhouse Style Chicken and Bacon Tagliatelle
with Pesto, Asparagus and Oven-Ready Garlic Baguettes
Our Easy Farmhouse Style Chicken and Bacon Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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
2 unit(s)
British Chicken Breasts
100 grams
Asparagus
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten May contain traces of: Sesame)
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)
40 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
32 grams
Pesto
(Contains: Milk)
160 grams
Blanched Peas, Sugar Snaps and Green Beans
Not included in your delivery
300 milliliter(s)
Water for the Sauce
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Lay the chicken onto a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the top shelf, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, trim the bottom 2cm from the asparagus and discard. Pop onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Place the garlic baguettes alongside the asparagus. When the chicken has 15 mins remaining, bake on the middle shelf, 12-15 mins.
- When the chicken has 10 mins left, sprinkle over half the hard Italian style cheese.
- Add the bacon lardons to the same baking tray. Return to the oven, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
- Meanwhile, pop a saucepan on medium-high heat with the creme fraiche, veg stock paste, tagliatelle and water for the sauce (see pantry). Stir together.
- Bring to a boil, then reduce the heat. Simmer, 5-6 mins.
- Stir the green veg, remaining cheese and pesto into the tagliatelle. Heat through, 1 min.
- Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
- Share the tagliatelle between your serving bowls. Scatter over the bacon and top with the asparagus and chicken.
- Serve the garlic baguettes on the side.
Enjoy!
