Presto Pesto Chicken, Bacon and Pea Spaghetti
with Cheese and Rocket
Hey presto! This speedy Chicken, Bacon and Pea Spaghetti is ready in under 25 minutes. Chicken and bacon have been added here for an elevated version of classic pesto pasta.
Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Milk
•Egg
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
180 grams
Spaghetti
240 grams
Diced British Chicken Breast**
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche**
120 grams
Peas**
20 grams
Grated Hard Italian Style Cheese**
32 grams
Pesto
20 grams
Wild Rocket**
90 grams
British Smoked Bacon Lardons**
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)4124 kJ
Energy (kcal)986 kcal
Fat47.1 g
of which saturates21.6 g
Carbohydrate79.8 g
of which sugars9.1 g
Dietary Fiber6.6 g
Protein60 g
Salt3.1 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
1
- Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once cooked, drain and return to the pan. Drizzle with oil to stop it sticking together.
2
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Halfway through cooking the chicken, add the bacon to the pan. Fry, 4-5 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle of the chicken. Cook bacon thoroughly.
3
- Next, stir in the water for the sauce (see pantry), chicken stock paste, creme fraiche and peas.
- Bring to the boil, then turn the heat down slightly.
- Simmer, 1-2 mins. Remove from the heat.
4
- Mix the cooked spaghetti, cheese and pesto into the sauce.
- Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Serve your pasta in bowls. Top with the rocket to finish.
Enjoy!
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