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Ultimate Creamy Chicken and Pesto Pappardelle
Ultimate Creamy Chicken and Pesto Pappardelle

Ultimate Creamy Chicken and Pesto Pappardelle

with Parmigiano Reggiano and Spinach

Looking for a taste of everyday luxury? This Ultimate Creamy Chicken and Pesto Pappardelle is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Skin-On British Chicken Breasts

250 grams

Pappardelle

(Contains: Cereals containing gluten)

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

50 grams

Fresh Pesto

(Contains: Milk)

20 grams

Parmigiano Reggiano

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)969 kcal
Energy (kJ)4055 kJ
Fat38.5 g
of which saturates15.2 g
Carbohydrate96.1 g
of which sugars6.9 g
Dietary Fibre5.3 g
Protein60.7 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Large Saucepan
Pan
Baking Tray
Colander

Instructions

Start the Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pappardelle

Pop the chicken into a large bowl and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Get Frying
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Roast the Chicken
3

Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, wipe out the (now empty) frying pan.

Bring on the Pappardelle
4

When your pan of water is boiling, add the pappardelle and bring back to the boil. Cook until tender, 12 mins. 

Once cooked, drain the pappardelle in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Make your Creamy Sauce
5

When everything's almost ready, pop the frying pan back on medium-high heat with the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Add the cooked pasta and half the Parmigiano Reggiano.

Continue to stir until piping hot, adding a splash of water if it's a little too thick.

Finish and Serve
6

When the chicken is cooked, cut it widthways into roughly 6 slices.

Share your ultimate creamy pesto pappardelle between your bowls. Top with the chicken and a sprinkle of the remaining Parmigiano Reggiano.

Enjoy!

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