Easy Peasy Chicken, Bacon and Pea Pesto Spaghetti
with Cavolo Nero and Italian Style Cheese
Ready in less than 15 minutes, this Easy Peasy Chicken, Bacon and Pea Pesto Spaghetti will be on your table in no time. Chicken and bacon have been added here for an elevated version of classic pesto pasta. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves.
Tags:
Family Friendly
•High Protein
Allergens:
Cereals containing gluten
•Milk
•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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
180 grams
Spaghetti
(Contains: Cereals containing gluten)
100 grams
Chopped Cavolo Nero
60 grams
British Smoked Bacon Lardons
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
32 grams
Pesto
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Utensils
•Medium Saucepan
•Kettle
•Pan
Cooking Instructions and Tips
1
- Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- When the pasta has boiled for 5 mins, add the cavolo nero.
- Once cooked, drain and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
2
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Fry the diced chicken and bacon, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook bacon thoroughly.
3
- Next, drain any excess fat from the pan. Pop back on medium-high heat (no need to clean).
- Stir in the veg stock paste, creme fraiche and water (see pantry). Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Stir the cooked pasta and cavolo nero into the sauce. Mix to combine.
- Remove from the heat.
4
- Stir the peas, pesto and two thirds of the hard Italian style cheese into the pasta. Toss to coat.
- Share between your bowls.
- Sprinkle over the remaining cheese to finish.
Enjoy!
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