Venetian Chicken Pasta

Name: Venetian Chicken Pasta with Honey, Raisins & Walnuts
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; 1 Garlic Clove**; 150 Green Beans; 20 Walnuts; 1 Flat Leaf Parsley; 260 Diced Chicken Thigh; 40 Raisins; 15 Honey; 200 Penne Pasta; ½ Chicken Stock Powder; 112.5 Creme Fraiche; 200 Reserved Pasta Water

with Honey, Raisins & Walnuts

Mimi MorleyPublished on March 23, 2017

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There can't be many more romantic cities than Venice. The Grand Canal lined with pastel-coloured palazzi, gondoliers singing serenades at sunset, the majesty of the Piazza San Marco... And let's not forget the delicious food! Sweet-savoury combinations are a Venetian speciality and they inspired Mimi to create this chicken pasta dish. We think you'll love the addition of raisins, honey and nuts.

Allergens:

Nuts

•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

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Garlic Clove**

150

Green Beans

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Flat Leaf Parsley

260

Diced Chicken Thigh

Raisins

Honey

200

Penne Pasta

Chicken Stock Powder

112.5

Creme Fraiche

(Contains: Milk)

Not included in your delivery

200

Reserved Pasta Water

Nutritional information

Energy (kcal)994 kcal

Energy (kJ)4159 kJ

Fat39 g

of which saturates13 g

Carbohydrate104 g

of which sugars28 g

Protein62 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Grill Pan

•Sieve

•Large Frying Pan

•Bowl

Cooking Instructions and Tips

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Trim the green beans and chop them into thirds. Roughly chop the walnuts. Roughly chop the parsley (stalks and all).

Heat a splash of oil in a frying pan on medium-high heat. Add the chicken and season it with salt and pepper. Cook for 4 mins. Turn the heat down to medium. Stir in the raisins and honey. Cook until the chicken is browned and caramelised, another 2-3 mins. Important: The chicken is cooked when it is no longer pink in the middle. Take off the heat and remove the chicken and raisins to a bowl. Keep the pan - we'll use it later!

Meanwhile, add the penne to your pan of boiling water. Cook for 3 mins. Add the green beans and cook 4 mins more until both are 'al dente'. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain the pasta and beans in a colander but reserve the cooking water. Pop them back in the pan and drizzle with a little olive oil to stop them sticking together.

Put the (now empty) frying pan back on medium heat and drizzle with oil. When it is hot, add the shallot. Cook for 5 mins. Then add the garlic and three-quarters of the parsley. Cook for 1 minute more. Then add the chicken stock pot. Pour in the reserved pasta cooking water (amount specified in the ingredient list) and stir together.

Continue cooking the sauce for 3-4 mins. Add back the chicken and raisins and cook for 3 more mins, or until the chicken is piping hot. Turn off the heat and stir through the crème fraîche. Combine your sauce with the pasta and beans and stir everything together.