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Hunters Chicken Pasta with Fresh Tagliatelle

Hunters Chicken Pasta with Fresh Tagliatelle

Ready in 10 | Three Steps

Extra Rapid
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Allergens:MilkGlutenEgg
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)

Cheddar Cheese

(ContainsMilk)

1 sachet

BBQ Sauce

(ContainsGluten)

2 pack(s)

Pasta Sauce with Porcini Mushrooms

(ContainsMilk)

1 bag(s)

Baby Spinach

240 grams

Cooked Pulled Chicken

200 grams

Fresh Tagliatelle

(ContainsGluten, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2100 kJ
Energy (kcal)502 kcal
Fat14.0 g
of which saturates6.0 g
Carbohydrate44 g
of which sugars10.0 g
Dietary Fiber4 g
Protein47 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pot
Saucepan
Bowl
Colander
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to boil with 0.5 tsp of salt. Grate the cheddar. Heat a splash of oil in a large saucepan on a medium high heat.

2

Add the BBQ sauce, pasta sauce, water for the sauce (see ingredients for amount), spinach and pre-pulled chicken to the saucepan.Stir together and bring to a boil.Simmer until the sauce has reduced and the chicken is piping hot, 3-4 mins.Meanwhile, when the water is boiling add your pasta (see ingredients for amount you need) and cook until tender, 4 mins.

3

Drain the pasta into a colander and add to the pan with your sauce.Taste and season with salt and pepper if you feel it needs it.TIP: Add a splash more water if it's lost some moisture.Divide the pasta between your bowls.Sprinkle over the cheese.Enjoy!