Valentine's Serrano Wrapped Chicken and Creamy Spinach Rigatoni
with Parmesan and Asparagus
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
This Valentine's Serrano Wrapped Chicken and Truffled Rigatoni takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Ingredients
2 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
3 unit(s)
Garlic Clove
160 grams
Asparagus
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
80 grams
Baby Spinach
60 grams
Parmigiano Reggiano
(Contains: Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
Lay a slice 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.
Drizzle with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, when boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta is cooking, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.
Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the top shelf until tender, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the garlic and fry for 1 min.
Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir and bring to the boil, then lower the heat. Simmer, 2-3 mins.
Stir in the creme fraiche and two thirds of the cheese. Bring to the boil, then lower to a simmer, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Transfer your creamy sauce to a blender and blitz until smooth and green. TIP: If you do not have a blender, you can skip this step.
Transfer the creamy spinach sauce back into the pan and add the cooked pasta and stir until combined. Taste and season with salt and pepper if needed.
When everything's ready, cut the chicken widthways into 2cm slices.
Share the rigatoni between your bowls and arrange the asparagus and chicken on top.
Sprinkle over the remaining cheese.
Serve with the rocket leaves alongside with the balsamic graze drizzled over.
Enjoy!
