Chicken Thigh and Parmigiano and Parma Ham Pasta Arrabiata
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Chicken Thigh and Parmigiano and Parma Ham Pasta Arrabiata

Chicken Thigh and Parmigiano and Parma Ham Pasta Arrabiata

with Tenderstem® Broccoli, Chilli Flakes and Rocket

Allergens:
Cereals containing gluten
Egg
Milk
Sulphites

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.

Preparation Time15 minutes
Cooking time12 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Tenderstem Broccoli

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta

(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 pinch

Chilli Flakes

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

240 grams

Diced British Chicken Thigh

Not included in your delivery

½ tsp

Sugar

125 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3075 kJ
Energy (kcal)735 kcal
Fat36.1 g
of which saturates16.8 g
Carbohydrate54.5 g
of which sugars14 g
Protein48.8 g
Salt4.07 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Large Frying Pan

Instructions

1
  • Boil a full kettle.
  • Cut the Tenderstem® broccoli into thirds. 
  • Pour the boiled water into a saucepan with 0.5 tsp salt. Bring back to the boil.
2
  • Boil the filled pasta and broccoli, 3-4 mins. 
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Fry the chicken, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Add the tomato puree, fry, 1-2 mins. 
3
  • Next, add the chicken stock paste, sugar and water (see pantry for both).
  • Simmer, 1-2 mins.
  • Reduce the heat. Stir through the butter (see pantry).
  • Drain the filled pasta and broccoli.
4
  • Gently stir the pasta, broccoli, sun-dried tomato paste, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
  • Add a splash of water if you feel it needs it.
  • Share between your bowls.
  • Top with the rocket and drizzle over the balsamic glaze to finish.

Enjoy!

5

Step 2 MOD: If you’ve chosen a higher protein version, add the chicken to the pan before the tomato puree. Fry, 8-10 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.