200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 sachet(s)
Pasta Sauce with Porcini Mushrooms
240 grams
Cooked Pulled Chicken
125 grams
Baby Spinach
32 grams
BBQ Sauce
50 milliliter(s)
Water for the Sauce
Bring a large saucepan of water to boil with 0.5 tsp of salt.
Grate the cheddar.
Heat a splash of oil in a large saucepan on a medium high heat.
Add the BBQ sauce, pasta sauce, water for the sauce (see ingredients for amount), spinach and pre-pulled chicken to the saucepan.
Stir together and bring to a boil.
Simmer until the sauce has reduced and the chicken is piping hot, 3-4 mins.
Meanwhile, when the water is boiling add your pasta (see ingredients for amount you need) and cook until tender, 4 mins.
Drain the pasta into a colander and add to the pan with your sauce.
Taste and season with salt and pepper if you feel it needs it.
TIP: Add a splash more water if it's lost some moisture.
Divide the pasta between your bowls.
Sprinkle over the cheese.
Enjoy!