Farmhouse Style Roasted Chicken Breast and Bacon Tagliatelle
with Pesto, Cheese and Garlic Baguettes
Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•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**
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
200 grams
Fresh Tagliatelle**
(Contains: Cereals containing gluten, Wheat, Egg May contain traces of: Soya, Mustard)
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
•Large Saucepan
Cooking Instructions and Tips
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 the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, place the garlic baguettes on a medium baking tray.
- When the chicken has 15 mins remaining, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
2
- When the chicken has 10 mins of roasting time remaining, sprinkle over half the hard Italian style cheese.
- Add the bacon lardons to the same baking tray and return to the oven to roast until the bacon is golden and the cheese has melted onto the chicken, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
- Meanwhile, pop a large saucepan on medium-high heat and stir in the creme fraiche, vegetable stock paste, fresh tagliatelle and water for the sauce (see pantry).
- Bring to a boil, then reduce the heat and simmer until the sauce has thickened and the tagliatelle is cooked through, 5-6 mins.
3
- Stir the blanched greens, remaining cheese and pesto into the tagliatelle and heat through, 1 min.
- Taste and season with salt and pepper. Add a splash of water if you feel it needs it.
- Share the creamy pesto tagliatelle between your serving bowls. Scatter over the bacon lardons and top with the cheesy chicken breasts.
- Serve the garlic baguettes on the side.
Enjoy!
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