Serrano Ham Wrapped Chicken on Pesto Tagliatelle
with Pesto, Roasted Tomatoes and Garden Salad
Our Serrano Ham Wrapped Chicken on Pesto 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
125 grams
Baby Plum Tomatoes
80 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove**
1 unit(s)
Apple
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)
10 grams
Chicken Stock Paste
32 grams
Pesto
(Contains: Milk)
50 grams
Baby Leaf Mix
20 grams
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
200 milliliter(s)
Reserved Pasta Water
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay 2 slices of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it.
Repeat with the remaining chicken and ham, then place them, seam-side down, on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Drizzle the chicken with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the tomatoes. Halve any thick broccoli stems lengthways.
Peel and grate the garlic (or use a garlic press). Quarter, core and slice the apple (no need to peel).
In a medium bowl combine the balsamic vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
When 10 mins of roasting time remain, add the tomatoes and broccoli to the chicken baking tray. Drizzle with olive oil and season with salt and pepper.
Roast for the remaining time until the tomatoes and broccoli have softened and the chicken is cooked through, 10-12 mins.
Once cooked, transfer the chicken to a board. Cover and allow to rest until ready to serve.
Meanwhile, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, reserve some pasta water (see pantry for amount) for the sauce, then drain in a colander.
Pop back in the pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the garlic and fry for 1 min, then pour in the reserved pasta water and chicken stock paste.
Bring to the boil and simmer until reduced by half, 4-5 mins.
Reduce the heat to low, then add the pesto and butter (see pantry for amount). Stir vigorously until the butter has melted and everything's well combined, then remove from the heat.
Add the cooked tagliatelle to the pan and toss to coat. Taste and season with salt and pepper if needed.
Once rested, cut the chicken widthways into 2cm thick slices.
Add the baby leaves and apple to the salad dressing and toss. Roughly chop the walnuts.
Share the tagliatelle between your plates and top with the sliced chicken and roasted veg.
Serve the salad alongside and finish by sprinkling the walnuts over the leaves.
Enjoy!
