Herby Creamy Tomato Chicken Penne with Bacon Lardons
with Peas and Cheddar
This Herby Creamy Tomato Chicken Penne with Bacon Lardons is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic Clove**
30
Mature Cheddar Cheese
(Contains: Milk)
260
Diced British Chicken Breast
1
Mixed Herbs
180
Penne Pasta
(Contains: Cereals containing gluten)
1
Tomato Passata
10
Chicken Stock Paste
120
Peas
75
Creme Fraiche
(Contains: Milk)
90
British Smoked Bacon Lardons
Not included in your delivery
½
Sugar
75
Water for the Sauce
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 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.
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 peas and cook for 1-2 mins.
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 pasta between your bowls.
Enjoy!
