Hunters Chicken Pasta with Fresh Tagliatelle
Ready in 10 | Three Steps
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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 conflict 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.
1 block(s)
Mature Cheddar Cheese
(ContainsMilk)1 sachet
BBQ Sauce
2 pack(s)
Pasta Sauce with Porcini Mushrooms
(ContainsMilk)1 bag(s)
Baby Spinach
240 grams
Cooked Pulled Chicken
200 grams
Fresh Tagliatelle
(ContainsEgg, Cereals containing Gluten)Not included in your delivery
50 milliliter(s)
Water for the Sauce
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.
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.
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!