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
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 pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). 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. Grate asparagus. • 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, thickened 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.
• Divide Nonna’s creamy chicken and asparagus pasta between bowls. • Top with Parmesan cheese to serve.
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If keeping a portion for later, allow it to cool slightly, then transfer it to a shallow, microwave-safe container and refrigerate promptly. When reheating, microwave on high until piping hot (above 60°C), stirring halfway through. Do not leave the food at room temperature for more than 2 hours. Consume within 3 days. Enjoy!
