Cheat's Chicken Alfredo Pappardelle Feast

• Half-fill a large saucepan with boiling water and 
a generous pinch of salt over high heat.
• Cook lasagne ribbons in boiling water, until 
‘al dente’, 3-4 minutes.
• Reserve some pasta water(see ingredients). Drain
lasagne ribbons, then return to the saucepan with a 
drizzle of olive oil. 

TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre.

• Meanwhile, heat a large frying pan over high heat 
with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, 
until browned and cooked through, 5-6 minutes.
• Transfer to a bowl and set aside. 

TIP: Chicken is cooked through when it’s no longer 
pink inside. 

• While the chicken is cooking, slice bake-at-home 
ciabatta in half lengthways, then toast or grill to 
your liking.
• In a small microwave-safe bowl, microwave half 
the garlic and the butter in 10 second bursts, until 
melted and fragrant. Season with salt and pepper.
• Brush garlic butter evenly over toasted ciabatta. 

• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil and the remaining 
butter. Cook the plain flour and remaining garlic
until fragrant and a thick paste forms, 1-2 minutes.
• Stir in light cooking cream, the milk, herb & 
mushroom seasoning and stock concentrate. 
Simmer until bubbling and slightly reduced, 
1-2 minutes.
• Add cooked lasagne ribbons, the reserved pasta 
water and cooked chicken, tossing to coat, 
1 minute. Season with pepper.