Pulled Chicken Minestrone
with Ditali, Cavolo Nero and Cheese
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
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
2 unit(s)
British Chicken Breasts
1 carton(s)
Tomato Passata
1 bunch(es)
Rosemary
10 grams
Chicken Stock Paste
90 grams
Ditali Pasta
(Contains Cereals containing gluten May contain Milk, Soya)
100 grams
Chopped Cavolo Nero
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim and halve the carrot, then halve lengthways (no need to peel). Slice widthways into 0.5cm thick pieces.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the butter beans in a sieve.
Heat a large saucepan on medium-high heat with a drizzle of oil.
Add the carrot and fry until softened slightly, 4-5 mins. Stir in the garlic and fry for 1 min more.
Add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pour the passata, dried rosemary, butter beans, chicken stock paste, water for the sauce (see pantry for amount) into the saucepan with the chicken.
Season with salt and pepper and bring to the boil, then lower the heat to medium and cover the pan with a lid.
Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, bring a medium saucepan of water to the boil with 0.5 tsp salt for pasta.
When boiling, add the ditaliti the water and bring back to the boil. Cook until tender, 12 mins.
Meanwhile, discard any tough stalks from the cavolo nero. When the pasta has around 5 mins left, add the cavolo nero and boil until wilted and tender, 4-5 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the chicken has cooked, remove the pan from the heat and transfer the chicken to a plate.
Use two forks to shred the chicken as finely as you can.
Stir the sun-dried tomato paste through the sauce and add the chicken back to the pan, along with the cooked pasta and cavolo nero.
Share your minestrone between your bowls.
Sprinkle over the cheese to finish.
Enjoy!
