Nonna's Creamy Chicken, Bacon & Broccoli Pasta
with Parmesan Cheese- Wheat
- Gluten
- Milk
- Milk
- Soy
- Eggs
- May contain traces of allergens
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 broccoli 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!*
Ingredients
1 packet
Penne
(Contains: Wheat, Gluten; May be present: Milk, Soy, Eggs.)
1
Broccoli
1 packet
Chicken Tenderloins
1 packet
Diced Bacon
(May be present: Milk, Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Thickened Cream
(Contains: Milk;)
1 sachet
vegetable stock powder
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
Not included in your delivery
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 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, grate broccoli (including stalk!). • 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 and diced bacon, tossing occasionally, until just browned, 3-4 minutes. Season with salt and pepper. • Add grated broccoli and another drizzle of olive oil and cook, stirring, until cooked through, 2-3 minutes. • Reduce heat to medium and stir in garlic & herb seasoning, thickened cream, chicken-style stock powder and the reserved pasta water until slightly reduced, 1-2 minutes.
• Divide creamy chicken, bacon and broccoli pasta between bowls. • Top with Parmesan cheese.
