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Herby Creamy Tomato Chicken Penne with Bacon Lardons
Herby Creamy Tomato Chicken Penne with Bacon Lardons

Herby Creamy Tomato Chicken Penne with Bacon Lardons

with Spinach and Cheddar

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Allergens:
Milk
•Cereals containing gluten
•Wheat

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese

(Contains: Milk)

240 grams

Diced British Chicken Breast

1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Creme Fraiche

(Contains: Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp

Sugar

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3426 kJ
Energy (kcal)819 kcal
Fat30.5 g
of which saturates14.7 g
Carbohydrate76.4 g
of which sugars9.9 g
Dietary Fibre4.9 g
Protein56.2 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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 to the pan. Stir-fry for the remaining time until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

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

3

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.

4

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, 4-5 mins.

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

5

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.

6

When ready, share the chicken pasta between your bowls.

Enjoy!

7

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. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meal right image

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