Peri Peri Chicken with Fresh Tagliatelle

Name: Peri Peri Chicken with Fresh Tagliatelle Three Steps | Ready in 10
Total time: 10 min
Yield: 2
Cuisine: Portuguese
Ingredients: 25 Sun-Dried Tomato Paste; 200 Fresh Tagliatelle; 200 Cooked Pulled Chicken; 1 Peri Peri Seasoning; 1 Tomato Passata; 2 Garlic Clove**; ½ Red Chilli; 60 Mature Cheddar Cheese; 1 Flat Leaf Parsley; 40 Wild Rocket; 1 Bell Pepper; 100 Water

Three Steps | Ready in 10

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We love good Peri Peri Chicken and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Egg

•Gluten

•Milk

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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Sun-Dried Tomato Paste

200

Fresh Tagliatelle

(Contains: Egg, Gluten)

200

Cooked Pulled Chicken

Peri Peri Seasoning

Tomato Passata

Garlic Clove**

Red Chilli

Mature Cheddar Cheese

(Contains: Milk)

Flat Leaf Parsley

Wild Rocket

Bell Pepper

(May contain traces of: Sellerie)

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)544 kcal

Energy (kJ)2276 kJ

Fat16 g

of which saturates8 g

Carbohydrate53 g

of which sugars12 g

Protein44 g

Salt3.1 g

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

Utensils

•Chopping Board

•Grater

•Grill Pan

•Medium Saucepan

•Knife

•Bowl

Instructions

a) Bring a large saucepan of water to the boil with 0.5 tsp of salt. b) Heat a drizzle of oil in a large frying pan on medium high heat. c) While the oil is heating up, halve the pepper and discard the core and seeds. Slice into thin strips. d) Add the pepper to the hot oil and fry until tender and coloured, 3-4 mins. e) Meanwhile, peel and grate the garlic (or use a garlic press), finely chop the parsley (stalks and all), thinly slice the chilli.

a) Add the pasta to the boiling water and simmer until tender, 3-4 mins. b) Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together. c) Meanwhile, once the pepper is soft, add the garlic and peri peri seasoning and stir together. Cook for 1 minute. d) Pour in the passata, water (see ingredients for amount) and add the sundried tomato paste. e) Season with salt, pepper and a pinch of sugar. f) Add the pulled chicken, stir together, bring to the boil and simmer until the sauce has reduced slightly and the chicken is piping hot, 2-3 mins.

a) Taste the sauce and add salt, pepper and sugar if you feel it needs it. b) Add the drained pasta to the sauce and toss together. TIP: Add a splash of water if the sauce has reduced too much. c) Serve the pasta in bowls and grate over the cheese. Sprinkle over the parsley and sliced chilli. d) Serve with a handful of rocket on top and enjoy!