Herby Creamy Tomato Chicken and Bacon Penne
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Herby Creamy Tomato Chicken and Bacon Penne

Herby Creamy Tomato Chicken and Bacon Penne

with Spinach and Cheddar

Family Friendly
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

240 grams

Diced British Chicken Breast

1 sachet(s)

Dried Oregano

180 grams

Penne Pasta

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Double Cream

(Contains Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp


75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3694 kJ
Energy (kcal)883 kcal
Fat37.2 g
of which saturates18.6 g
Carbohydrate75.6 g
of which sugars9.9 g
Protein58.4 g
Salt3.18 g
Always refer to the product label for the most accurate ingredient and allergen information.



Bring a large saucepan of water to the boil with 0.5 tsp salt for the penne.

Peel and grate the garlic (or use a garlic press).

Grate the Cheddar.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Halfway through frying, add the bacon lardons to the pan and cook for the remaining amount of time, 4-5 mins. IMPORTANT: Cook bacon thoroughly.

Once cooked, stir in the garlic and mixed herbs. Cook for 1 min more.


Meanwhile, when your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Add the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the chicken.

Bring to a boil, then turn the heat down and simmer until slightly thickened, 5-6 mins.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.


Once the spinach has wilted, stir through the creme fraiche and Cheddar.

Add the cooked pasta and season to taste with salt and pepper, then stir to combine.


When ready, share the chicken and bacon pasta between your bowls.



Step 2 MOD: If you’ve chosen to add bacon lardons to your meal, add them to the pan halfway through frying the chicken. Stir-fry until golden, 4-5 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.