Presto Pesto Bacon, Chicken and Leek Penne
with Cheddar and Rocket
Hey presto! This speedy Presto Pesto Bacon, Chicken and Leek Penne is ready in under 25 minutes. Chicken and bacon have been added here for an elevated version of classic pesto pasta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Leek
240 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
20 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)
1 unit(s)
Garlic Clove
180 grams
Penne Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
150 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
c) Add the penne and bring back to the boil. Cook until tender, 12 mins.
d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, peel and grate the garlic (or use a garlic press).
b) Grate the cheese.
c) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the bacon, diced chicken and leek to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. Cook bacon thoroughly.
a) Add the garlic to the cooked chicken and cook for 1 min.
b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste.
c) Bring to a boil, then simmer until reduced by half, 3-4 mins.
a) Stir the creme fraiche into the sauce and simmer for 3-4 mins, then remove from the heat.
b) Mix in the cooked penne, half the cheese and three quarters of the pesto.
c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.
a) Share the creamy chicken and bacon pesto pasta between your bowls.
b) Drizzle over the remaining pesto and sprinkle with the remaining cheese.
c) Top with a handful of rocket to finish.
Enjoy!
Step 3 MOD: Add the bacon to the pan with the chicken and bacon. Fry for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
