Chicken & Bacon Red Pesto Penne
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken & Bacon Red Pesto Penne

Chicken & Bacon Red Pesto Penne

with Herb Pangrattato & Salad

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

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 Time
DifficultyEasy

Ingredients

Serving amount

1 bag

parsley

1

pear

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: Egg, Soy, Milk. )

1 packet

diced bacon

(May be present: Soy. )

1 packet

light cooking cream

(Contains Milk;)

1 packet

red pesto

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

1 bag

mixed salad leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

sideBannerName

Nutritional Values

Energy (kJ)4193 kJ
Fat43.5 g
of which saturates14.1 g
Carbohydrate88.7 g
of which sugars14.3 g
Protein56.2 g
Sodium1032 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• Bring a large saucepan of salted water to the boil. Finely chop parsley. Thinly slice pear. • 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!

2
2

• 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.

3
3

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

4
4

• 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 the reserved pasta water if the sauce mixture looks too thick.

5
5

• Meanwhile, in second a medium bowl, combine a drizzle of the vinegar, olive oil and pinch of salt and pepper. Add pear and mixed salad leaves and toss to combine.

Little cooks: Take the lead by tossing the salad!

6
6

• Divide the chicken and bacon red pesto penne between bowls and top with the herb pangrattato. • Serve with salad. Enjoy!