Looking for a tasty midweek dinner option? Try cooking up our Hunter Chicken Pasta in just 10 minutes for a balanced and tasty meal.
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.
240
Cooked Pulled Chicken
60
British Smoked Bacon Lardons
200
Spaghetti
30
Mature Cheddar Cheese
(Contains: Milk)
2
Pasta Sauce with Porcini Mushrooms
125
Baby Spinach
32
BBQ Sauce
50
Water for the Sauce
Fill and boil your kettle. Pour it into a large pan of water on high heat and season with 0.5 tsp of salt. Grate the cheddar. Heat in a large sauce pan (no oil) on a medium high heat.
When the pan is hot add the bacon lardons and cook until browned, 3-4 mins. Add the BBQ sauce, tomato sauce, water (see ingredients for amount), spinach and pulled chicken. Bring back to a boil. When the water is boiling add your pasta (see ingredients for amount) and cook until tender, 4 mins.
Drain the pasta into a colander. Divide between your bowls. Top with the chicken sauce. Sprinkle over the cheese. Enjoy!
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