Smoky Chipotle Pulled Chicken Tagliatelle
with Garlic Baguette and Peas
Our Smoky Chipotle Pulled Chicken Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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.
Ingredients
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
290 grams
Slow Cooked British Chicken
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Chipotle Paste
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)
40 grams
Baby Spinach
120 grams
Peas
1 sachet(s)
Smoky Base Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Sauce
300 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Place the garlic baguettes on a medium baking tray. When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
- Heat a large saucepan with a tight-fitting lid on medium-high heat.
- Add the chicken along with the juices from the packet. Season with salt and pepper.
- Simmer on low with the lid on until tender enough to shred with a fork, 8-10 mins.
- Once tender, remove the lid and shred the chicken and season with salt and pepper. IMPORTANT: Ensure the chicken is piping hot throughout.
- Stir through the creme fraiche, chipotle, sugar and water for the sauce (see pantry for both amounts) and bring to the boil.
- Add the tagliatelle to the sauce and bring back to the boil.
- Cook until tender, 3-4 mins.
- Add the spinach and peas to the pan a handful at a time until wilted and piping hot, 1-2 mins.
- Stir through the smoky base paste and hard Italian style cheese.
- Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
- Share your pasta between bowls. Sprinkle over the crispy onions and serve your garlic bread on the side.
Enjoy!
