Quick Bacon, Chicken & Creamy Pesto Penne
with Celery, Parmesan & Side Salad- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- May contain traces of allergens
When you stir herby pesto, chicken and crispy bacon through chunky spirals of pasta, the result is pure comfort food. But when you add our classic garlic and herb seasoning for that extra flavour, it instantly transforms this meal from good, to great. *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 bag
celery
1
carrot
1 bag
mixed salad leaves
1 packet
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 packet
basil pesto
(Contains: Milk;)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Parmesan cheese
(Contains: Milk;)
pinch
chilli flakes
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Thinly slice celery. Grate carrot. Cut chicken breast into 2cm chunks. • In a medium bowl, combine carrot and mixed salad leaves. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision.
• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • When the pasta is ready, reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return cooked chicken and bacon and cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli until combined and the butter is melted. Season with salt and pepper to taste.
TIP: If needed, add a dash of reserved pasta water to loosen the sauce!
• Dress salad with balsamic vinaigrette dressing, tossing to coat. • Divide bacon, chicken and creamy pesto fusilli between bowls. Sprinkle with Parmesan cheese and a pinch of chilli flakes (if using). • Serve with salad. Enjoy!
