Nonna's Chicken & Asparagus Presto Pasta
with Parmesan Cheese
Level up Nonna’s classic penne by adding a creamy rustic twist that is sure to impress even the harshest of critics. The secret step is to add grated asparagus into the creamy herby sauce, which bulks up this bountiful pasta bowl with extra flavour and some necessary veg!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
330 g
Chicken Tenderloins
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1
Asparagus
1 sachet
Garlic & Herb Seasoning
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous
pinch of salt. Cook penne in boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water(see ingredients). Drain penne, then return to
saucepan with a drizzle of olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, trim ends of asparagus. Cut into thirds.
• Cut chicken tenderloins into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot,
cook chicken, tossing occasionally, until just browned, 3-4 minutes. Season
with salt and pepper. Add asparagus and another drizzle of olive oil and cook, stirring, until tender, 2-3 minutes.
• Reduce heat to medium, then stir in garlic & herb seasoning, light cooking
cream, stock concentrate and the reserved pasta water until slightly reduced,
1-2 minutes. Remove pan from heat, then add cooked penne and baby spinach
leaves, tossing until well combined. Season to taste.
TIP: Chicken is cooked through when it’s no longer pink inside!
• Divide Nonna’s chicken and asparagus pasta between bowls.
• Top with Parmesan cheese and sprinkle with chilli flakes (if using) to
serve. Enjoy!
TIP: Keeping a portion for later? See storage and re-heating instructions
under allergens!
