Smoky Chipotle Pulled Chicken Tagliatelle
with Garlic Baguette and Peas0.0(0)
Calories
:
1156 kcalProtein
:
62.9g proteinTotal
:
20 minutesDifficulty
:
Easy Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sesame
- May contain traces of allergens
- Mustard
- Soya
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
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, Wheat)
Not included in your delivery
1 tsp
Sugar for the Sauce
300 milliliter(s)
Water for the Sauce
Utensils
•Baking Tray
•Large Saucepan
Instructions
1
- 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.
2
- 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.
3
- 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!
