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Italian Recipes

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 Peas and Cheddar

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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.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

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

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

Nutritional information

Energy (kcal)870 kcal

Energy (kJ)3642 kJ

Fat31.4 g

of which saturates14.9 g

Carbohydrate83.3 g

of which sugars13.8 g

Protein61.4 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grater

•Large Saucepan

•Pan

•Colander

Instructions

Get Prepped

1

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.

Fry the Chicken

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.

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

Pasta Time

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.

Sauce Things Up

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, 5-6 mins.

Once thickened, stir in the peas and cook for 1-2 mins.

Combine and Stir

5

Stir through the creme fraiche and Cheddar.

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

Serve

6

When ready, share the chicken pasta between your bowls.

Enjoy!

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