Farmhouse Style Roasted Chicken Breast and Bacon Tagliatelle
with Pesto, Cheese and Garlic Baguettes
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
2 unit(s)
British Chicken Breasts
2 unit(s)
Demi Garlic Baguettes
(Contains Cereals containing gluten May contain Sesame)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
32 grams
Pesto
(Contains Milk)
160 grams
Blanched Peas, Sugar Snaps and Green Beans
Not included in your delivery
300 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, place the garlic baguettes on a medium baking tray.
- When the chicken has 15 mins remaining, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
- When the chicken has 10 mins of roasting time remaining, sprinkle over half the hard Italian style cheese.
- Add the bacon lardons to the same baking tray and return to the oven to roast until the bacon is golden and the cheese has melted onto the chicken, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
- Meanwhile, pop a large saucepan on medium-high heat and stir in the creme fraiche, vegetable stock paste, fresh tagliatelle and water for the sauce (see pantry).
- Bring to a boil, then reduce the heat and simmer until the sauce has thickened and the tagliatelle is cooked through, 5-6 mins.
- Stir the blanched greens, remaining cheese and pesto into the tagliatelle and heat through, 1 min.
- Taste and season with salt and pepper. Add a splash of water if you feel it needs it.
- Share the creamy pesto tagliatelle between your serving bowls. Scatter over the bacon lardons and top with the cheesy chicken breasts.
- Serve the garlic baguettes on the side.
Enjoy!
