Pesto Chicken & Bacon Pumpkin Ravioli

Name: Pesto Chicken & Bacon Pumpkin Ravioli with Semi-Dried Tomato & Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 packet Basil Pesto; 90 g Diced Bacon; 1 packet Semi-Dried Tomatoes; 1 packet Pumpkin & Roasted Onion Ravioli; 200 g Slow-Cooked Chicken Breast; 1 sachet Herb & Mushroom Seasoning; 1 packet Rocket

with Semi-Dried Tomato & Rocket Salad

4.3

(67)

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This fun, fresh and fast meal is nothing short of fancy. With delectable pumpkin and roasted onion ravioli and tender slow-cooked chicken breast, You've got a seriously fancy meal that is even better than what you'd get at a restaurant.

Allergens:

Milk

•Cashew

•Eggs

•Gluten

•Wheat

•Celery

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Semi-Dried Tomatoes

(May be present: Sulphites.)

1 packet

Pumpkin & Roasted Onion Ravioli

(Contains: Milk, Eggs, Gluten, Wheat; May be present: Soy, Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Walnut.)

200 g

Slow-Cooked Chicken Breast

(Contains: Celery;)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Wheat, Soy;)

1 packet

Rocket

Nutritional Values

Calories998 kcal

Energy (kJ)4180 kJ

Fat52.7 g

of which saturates19.5 g

Carbohydrate69.5 g

of which sugars17.8 g

Dietary Fibre2.9 g

Protein54 g

Sodium1910 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

Cooking Steps

1

• Boil the kettle. Fill a medium saucepan with the boiling water and place over high heat. • Cook pumpkin & roasted onion ravioli in the boiling water, until 'al dente', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), drain and return to saucepan. • Meanwhile, drain slow-cooked chicken breast. Transfer to a bowl, then roughly shred.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to medium. Add light cooking cream, basil pesto, herb & mushroom seasoning, shredded chicken, cooked ravioli and the reserved pasta water, then cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.

3

• Roughly chop semi-dried tomatoes. • In a medium bowl, combine rocket leaves, tomatoes and a drizzle of vinegar and olive oil. Season to taste.

4

• Divide pesto chicken and bacon pumpkin ravioli between bowls. • Top with Parmesan cheese. • Serve with semi-dried tomato and rocket salad. Enjoy!