Herby Creamy Tomato Chicken and Bacon Penne
with Peas and Cheddar
This Herby Creamy Tomato Chicken and Bacon Penne is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
240 grams
Diced British Chicken Breast
1 sachet(s)
Mixed Herbs
180 grams
Penne Pasta
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
½ bunch(es)
Chives
120 grams
Peas
75 grams
Creme Fraiche
(Contains Milk)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne.
Peel and grate the garlic (or use a garlic press).
Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Halfway through frying the chicken, add the lardons to the pan and cook for the remaining time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
Once the meat is cooked, stir in the garlic and mixed herbs. Cook for 1 min more.
Meanwhile, when your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the chicken.
Bring to a boil, then turn the heat down and simmer until slightly thickened, 5-6 mins.
While the sauce simmers, finely chop the chives (use scissors if easier).
Once thickened, stir in the peas until piping hot, 1-2 mins.
Once the spinach has wilted, stir through the creme fraiche, half the chives and Cheddar.
Add the cooked pasta and season to taste with salt and pepper, then stir to combine.
When ready, share the chicken and bacon pasta between your bowls.
Sprinkle over the remaining chives to finish.
Enjoy!
