Valentine's Serrano Wrapped Chicken and Truffled Rigatoni
with Parmesan and Asparagus
Make February 14th a feast to remember for friends, family and loved ones with an indulgent dinner - made with love! This Valentine's Serrano Wrapped Chicken and Truffled Rigatoni takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home.
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 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
3 unit(s)
Garlic Clove
150 grams
Asparagus
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
60 grams
Parmigiano Reggiano
(Contains Milk)
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Truffle Zest
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
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. Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
Lay a slice 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.
Drizzle with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, when boiling, add the rigatoni to the water 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.
While the pasta is cooking, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.
Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the top shelf until tender, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the garlic and fry for 1 min.
Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir and bring to the boil, then lower the heat. Simmer, 2-3 mins.
Stir in the creme fraiche and two thirds of the cheese. Bring to the boil, then remove from the heat.
Add the cooked pasta, cracked black pepper and truffle zest to the sauce. Season with salt and toss to combine.
When everything's ready, cut the chicken widthways into 2cm slices.
Share the rigatoni between your bowls and arrange the asparagus and chicken on top.
Sprinkle over the remaining cheese.
Serve with the rocket leaves alongside with the balsamic graze drizzled over.
Enjoy!
