Creamy Chicken & Red Pesto Penne
with Herb Pangrattoto & 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.
Always refer to the product label for the most accurate ingredient and allergen information.
1 bag
parsley
1 clove
garlic
1 punnet
cherry tomatoes
1 packet
chicken breast
1 sachet
garlic & herb seasoning
½ sachet
panko breadcrumbs
(ContainsGluten)1 packet
penne
(ContainsGluten)1 packet
light thickened cream
(ContainsMilk)1 tub
red pesto
(ContainsMilk, Tree NutsMay be present Egg)1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
½ tsp
honey
Bring a large saucepan of salted water to the boil. Finely chop the parsley. Finely chop the garlic. Slice the cherry tomatoes into halves. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.
Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 4-5 minutes. Transfer to a small bowl. Add the parsley and season with salt and pepper.
While the pangrattato is cooking, cook the penne in the boiling water until 'al dente', 10 minutes. Drain and return to the saucepan. Add a drizzle of olive oil to prevent the pasta from sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Remove from the heat and transfer to a bowl. Return the frying pan to a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream and red pesto. Season. Cook until slightly thickened, 2-3 minutes. Return the chicken (and resting juices) to the pan and stir through the penne.
While the sauce is cooking, combine the balsamic vinegar, honey and a small drizzle of olive oil in a medium bowl. Season. Add the cherry tomatoes and mixed salad leaves and toss to combine.
Divide the chicken and creamy red pesto penne between bowls and top with the herb pangrattato. Serve with the salad.