Presto Pesto Chicken, Bacon and Pea Spaghetti

Name: Presto Pesto Chicken, Bacon and Pea Spaghetti with Cheese and Rocket
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 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; 50 milliliter(s) Water for the Sauce

with Cheese and Rocket

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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.

Preparation Time15 minutes

Cooking time15 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Spaghetti

(Contains: Cereals containing gluten)

240 grams

Diced British Chicken Breast

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

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

Salt3.13 g

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

Utensils

•Medium Saucepan

•Kettle

•Pan

Instructions

PDF

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.

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.

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.

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!