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 broccoli into the creamy herby sauce, which bulks up this bountiful pasta bowl with extra flavour and some necessary veg!
Allergens
Utensils
Tags
Baby spinach leaves
1 packet
Broccoli
1 packet
Chicken tenderloins
330 g
Chilli flakes
1 sachet
Garlic & herb seasoning
1 sachet
Parmesan cheese
1 packet
Penne
1 packet
Vegetable stock pot
1 sachet
Thickened cream
1 packet
Diced bacon
90 g
• 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.
• 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 and a pinch of chilli flakes (if using). Enjoy!
3570
kJ
Energy (kJ)
853
kcal
Calories
30.8
g
Fat
16
g
of which saturates
72.2
g
Carbohydrate
7.8
g
of which sugars
7.6
g
Dietary Fibre
66.5
g
Protein
0
mg
Cholesterol
1340
mg
Sodium
