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.
Allergens:
Cereals containing gluten
•Egg
•Milk
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.
Total30 minutes
Active 5 minutes
DifficultyEasy
Ingredients
serving amount
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
•Baking Tray
•Medium Saucepan
Instructions
1
- 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.
2
- 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.
3
- 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!
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