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British Recipes

Presto Pesto Chicken and Leek Penne

Presto Pesto Chicken and Leek Penne

Presto Pesto Chicken and Leek Penne

with Cheddar and Rocket

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Hey presto! This speedy Presto Pesto Chicken and Leek Penne is ready in under 25 minutes. Chicken has been added here for an elevated version of classic pesto pasta.

Tags:

Family Friendly

•Chef's Choice

•Customer Favourite

•High Protein

Allergens:

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Penne Pasta

1 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese**

1 unit(s)

Leek**

240 grams

Diced British Chicken Breast**

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche**

32 grams

Pesto

20 grams

Wild Rocket**

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3630 kJ

Energy (kcal)867 kcal

Fat40.4 g

of which saturates20.5 g

Carbohydrate74.8 g

of which sugars9.2 g

Dietary Fiber6.2 g

Protein50.3 g

Salt2 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

•Kettle

•Colander

•Large Saucepan

•Garlic Press

•Grater

•Pan

Instructions

Cook the Pasta

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/2 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.

Get Prepping

2

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.

Fry the Chicken

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the 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.

Start the Sauce

4

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.

Combine and Stir

5

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.

Finish and Serve

6

a) Share the creamy chicken 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!

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