Crispy Serrano Ham Topped Chicken Tagliatelle
with Tenderstem® Broccoli and Baby Plum Tomato Salad
This Crispy Serrano Ham Topped Chicken Tagliatelle 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
125 grams
Baby Plum Tomatoes
150 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
2 unit(s)
British Chicken Breasts
2 slice(s)
Serrano Ham
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Parmigiano Reggiano
(Contains Milk)
40 grams
Wild Rocket
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 120°C/100°C fan/gas mark 2.
Halve the baby plum tomatoes. Cut the Tenderstem® broccoli into thirds.
Peel and grate the garlic (or use a garlic press).
In a medium bowl, add the balsamic vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.
Next, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Season the chicken with salt and pepper, then lay a Serrano ham slice over the top. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken, ham-side down. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to a baking tray, cover with foil and pop into the oven to keep warm.
While the chicken stays warm in the oven, add the tagliatelle and broccoli 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.
While the pasta and broccoli cooks, put your (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the garlic and cook, stirring, for 30 secs.
Stir in the creme fraiche and chicken stock paste. Bring to the boil, then stir in the water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.
Stir through the Parmigiano Reggiano until melted, then remove from the heat. Taste and season with salt and pepper if needed.
Add the cooked tagliatelle and broccoli to the creamy sauce, adding a splash of water if it's a little too thick.
Add the rocket to the tomato bowl and toss to coat in the dressing.
Share the creamy tagliatelle between your bowls. Thinly slice the chicken and serve on top of the pasta. Scatter over the flaked almonds.
Serve the rocket salad alongside.
Enjoy!
