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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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 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!
