Rosemary Chicken Breast and Cacio e Pepe Bacon Chickpeas
with Leek and Roasted Cavolo Nero
- Sulphites
- Milk
- Egg
Cacio e pepe, meaning 'cheese and pepper', is a popular Italian pasta dish, typical of the Lazio region. We've brought the flavours of this simple yet delicious dish to white beans, then pairing with bacon, rosemary infused chicken breast and cavolo nero - 'black cabbage' in Italian - for hearty yet unmistakably Italian inspired meal.
Ingredients
1 sachet(s)
Dried Rosemary
2 unit(s)
British Chicken Breasts
1 carton(s)
Chickpeas
1 unit(s)
Onion
1 unit(s)
Leek
2 unit(s)
Garlic Clove
100 grams
Chopped Cavolo Nero
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1.5 tbsp
Plain Flour
¼ tsp
Salt
20 grams
Butter
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a medium bowl, add the dried rosemary, plain flour and salt (see pantry for both amounts). Season with pepper. Add the chicken breasts and toss to coat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, drain and rinse the chickpeas in a sieve.
Halve, peel and thinly slice the onion. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
After a couple of mins, add the cavolo nero alongside the chicken. TIP: Discard any tough stalks from the cavolo nero.
Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven and bake until crispy, 7-8 mins.
Meanwhile, melt half the butter (see pantry for amount) in a large frying pan on medium heat with a drizzle of oil.
Once melted, add the bacon, onion and leek to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the cracked black pepper and garlic. Cook until fragrant, 30 secs, then add the cider vinegar and cook until evaporated, 1 min.
Stir in the chicken stock paste, creme fraiche, chickpeas and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.
When cooked, remove the chicken from your oven, cover with foil and allow to rest for a couple of mins.
Add the roasted cavolo nero, hard Italian style cheese and remaining butter (see pantry for amount) to the chickpea mixture. Stir until melted and combined, 1 min. Remove from the heat.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
When everything's ready, cut the chicken widthways into 1cm thick slices.
Share the cacio e pepe bacon chickpeas between your bowls.
Top with the rosemary chicken.
