Truffled Chicken & Parmigiano Reggiano Tagliatelle
with Fresh Parsley, Balsamic Dressed Salad and Garlic Baguette
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
- Soya
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Walnuts
- Mustard
Our Truffled Chicken & Parmigiano Reggiano Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
1 unit(s)
Garlic Baguette
(Contains: Cereals containing gluten, Wheat, Milk May be present: Soya)
240 grams
Diced British Chicken Breast
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
20 grams
Parmigiano Reggiano
(Contains: Milk May be present: Milk)
20 grams
Black Garlic Paste
1 sachet(s)
Truffle Zest
50 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Place the garlic baguettes onto a baking tray. Bake on the middle shelf, 10-15 mins.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. 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 hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Bring a saucepan of water to the boil with 0.5 tsp salt. Boil the tagliatelle to the water, 3-4 mins.
- Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
- Stir the creme fraiche, mixed herbs, chicken stock and water (see pantry) into the chicken. Simmer, 3-4 mins.
- Halve the tomatoes. Roughly chop the parsley (stalks and all).
- Once everything's cooked, stir the tagliatelle, Parmigiano Reggiano, black garlic paste, truffle zest and half the parsley into the chicken and sauce.
- Add a splash of water if needed. Season with salt and pepper.
- Share the chicken tagliatelle alfredo between your bowls. Sprinkle over the remaining parsley. Serve the garlic baguettes alongside.
- Serve the baby leaves on the side. Top with the tomatoes. Drizzle over the balsamic glaze and some oil.
Enjoy!
