Ultimate Creamy Chicken and Pesto Tagliatelle
with Parmigiano Reggiano and Spinach
Looking for a taste of everyday luxury? This Ultimate Creamy Chicken and Pesto Linguine is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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)
Skin-On British Chicken Breasts
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
32 grams
Fresh Pesto
(Contains Milk)
40 grams
Baby Spinach
20 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the tagliatelle.
Pop the chicken into a large bowl and season with salt and pepper. 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 the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, wipe out the (now empty) frying pan.
When the chicken has 5 mins left, add the tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain the tagliatelle in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
When everything's almost ready, pop the frying pan back on medium-high heat with the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Add the cooked pasta and half the Parmigiano Reggiano to the sauce.
Continue to stir until piping hot, adding a splash of water if it's a little too thick.
When the chicken is cooked, cut it widthways into roughly 6 slices.
Share your ultimate creamy pesto tagliatelle between your bowls. Top with the chicken and a sprinkle of the remaining Parmigiano Reggiano.
Enjoy!
