Chicken, Chorizo & Mushroom Tagliatelle Alfredo
with Balsamic Rocket and Tomato Salad
This Chicken, Chorizo & Mushroom Tagliatelle Alfredo takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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
2 unit(s)
Skin-On British Chicken Breasts
1 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
120 grams
Sliced Mushrooms
60 grams
Diced Chorizo
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Wild Rocket
Not included in your delivery
½ tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up.
Once the oven is hot, roast on the top shelf until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle.
Peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.
In a medium bowl, combine the tomato, balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.
Add the tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 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.
Meanwhile, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed (no need to clean).
Once hot, add the mushrooms and diced chorizo. Fry, stirring occasionally, until browned, 5-6 mins. Add the garlic and cook for 30 secs.
Add the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. Season with salt and pepper.
Stir through the hard Italian style cheese and butter (see pantry for amount) until melted.
When the chicken is cooked, allow it to rest for a few mins, then cut into 1cm thick slices.
Add the cooked pasta to the sauce and toss to coat. Simmer until piping hot, 1-2 mins. Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
Just before serving, add the rocket to the bowl of tomatoes and dressing, then toss to coat.
Share the chorizo tagliatelle alfredo between your bowls.
Top with the sliced chicken and serve the rocket salad alongside.
Enjoy!
