Rustic Chicken & Double Bacon Red Pesto Penne

Name: Rustic Chicken & Double Bacon Red Pesto Penne with Herb Pangrattato & Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet parsley; 1 apple; 1 carrot; 1 packet chicken breast; 1 sachet garlic & herb seasoning; ½ packet panko breadcrumbs; 1 packet penne; 2 packet diced bacon; 1 packet light cooking cream; 1 packet red pesto; drizzle vinegar (balsamic or white wine); 1 packet baby spinach leaves

with Herb Pangrattato & Salad

Get up to $200 off!

Tonight, cosy up to this creamy, comforting penne bowl loaded with succulent chicken, garlic, crunchy pangrattato and our more-ish red pesto made of sun-dried tomato. We've added a crisp salad to tie it all together.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

parsley

apple

carrot

1 packet

chicken breast

1 sachet

garlic & herb seasoning

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

penne

(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)

2 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

light cooking cream

(Contains: Milk;)

1 packet

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 packet

baby spinach leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)4560 kJ

Calories1090 kcal

Fat47.9 g

of which saturates16 g

Carbohydrate92.8 g

of which sugars17.7 g

Dietary Fibre9.1 g

Protein66.8 g

Sodium1472 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Bring a large saucepan of salted water to the boil over high heat. • Finely chop parsley. • Thinly slice apple. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and toss to coat. Set aside.

Little cooks: Take charge by tossing the chicken in the seasoning!

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 4-5 minutes • Transfer to a bowl, add parsley and season to taste.

• While the pangrattato is cooking, add penne to the boiling water and cook until ‘al dente’, 12 minutes. • Reserve 1/4 cup pasta water. Drain pasta and return to the saucepan.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return frying pan to medium heat. Cook light cooking cream and red pesto until slightly thickened, 1-2 minutes. • Return chicken (and resting juices) to pan and stir through penne. Season to taste.

TIP: Add a splash of pasta water if the sauce mixture looks too thick. TIP: Cook chicken and bacon in batches if your pan is getting crowded.

• Meanwhile, in a second medium bowl, combine a drizzle of vinegar, olive oil and pinch of salt and pepper. • Add apple, carrot and spinach leaves and toss to combine.

Little cooks: Take the lead by tossing the salad!