Balsamic Chicken & Roasties Dinner
with Chicken, Cheese & Tomato Pesto Pasta Lunch
We love good Chicken Dinner to Chicken Pesto Pasta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values for the lunch portion are as follows; Serving Size: 443g KJ:3012 Kcal:720 Fat:20 Sat Fat: 6 Carb: 77 Sugar: 6 Protein: 56 Salt: 0.67
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.
Ingredients
450
Potatoes
125
Baby Plum Tomatoes
80
Green Beans
4
Skin-On British Chicken Breasts
1
Provencal Herbs
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
200
Penne Pasta
1
Green Pesto
12
Balsamic Vinegar
(Contains Sulphites)
½
Chicken Stock Powder
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel) and pop on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, 30-35 mins, turning halfway.
Meanwhile, chop the baby plum tomatoes in half. Trim the green beans. Pat the chicken dry with kitchen paper and season all over with salt, pepper and the Provencal Herbs. IMPORTANT: Wash your hands after handling raw chicken. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta.
Heat a drizzle of oil in a large pan on medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, 8-10 mins. IMPORTANT: Wash your hands after handling raw meat. Turn and continue to fry until the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Transfer to a plate and set aside, covered loosely in foil.
When the potatoes have been roasting for 20 mins, remove the tray from the oven. Scatter half the hard Italian cheese over the potatoes, toss together and push to one half of the tray. Put the green beans on the other half of the dray, drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the potato cooking time.
Add the penne to the boiling water, cook for 12 mins. Drain in a colander and return to the saucepan (off the heat). Stir in the pesto and tomatoes. Set aside. Meanwhile, when the chicken is cooked, return the now empty frying pan to medium heat. Add the balsamic vinegar, chicken stock powder and water for the sauce (see ingredients for amount). Bring to the boil, reduce the heat and simmer until thickened, 3-4 mins.
Serve the potatoes and green beans with 1 chicken breast per person alongside. Set the other chicken aside to cool. Drizzle the balsamic sauce all over and enjoy! When you are ready to pack your lunch, divide the cooled tomato pesto pasta between containers. Remove the skin from the remaining chicken breasts and slice into 5 pieces. Lay the chicken on top of the pasta, finish with the remaining cheese. Reheat in the microwave until piping hot or enjoy cold!
