Serrano Ham Wrapped Chicken Breast on Tagliatelle
with Pesto and Roasted Tomatoes
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
4 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
10 grams
Chicken Stock Paste
32 grams
Fresh Pesto
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Reserved Pasta Water
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay 2 slices of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it.
Repeat with the remaining chicken and ham, then place them, seam-side down, on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Drizzle the chicken with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the tomatoes.
Peel and grate the garlic (or use a garlic press).
Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
When the 10 mins of roasting time remain, add the tomatoes to the same baking tray as the chicken. Drizzle with olive oil and season with salt and pepper.
Roast for the remaining time until the tomatoes have softened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Once cooked, transfer the chicken to a board. Cover and allow to rest, 3-4 mins.
Meanwhile, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, reserve some pasta water (see pantry for amount) for the sauce, then drain in a colander.
Pop back in the pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the garlic and stir-fry for 1 min, then pour in the reserved pasta water and chicken stock paste.
Bring to the boil and simmer until reduced by half, 4-5 mins.
Reduce the heat to low, then add the pesto and butter (see pantry for amount). Stir vigorously until the butter has melted and everything's well combined, then remove from the heat.
Taste the sauce and season with salt, pepper and lemon juice if needed, then add the cooked tagliatelle to the pan and toss to coat.
Once rested, cut the chicken widthways into 2cm thick slices.
Share the pesto tagliatelle between your plates and top with the sliced chicken and roasted tomatoes.
Enjoy!
