with Cavolo Nero and Italian Style Cheese
Ready in less than 15 minutes, this Easy Peasy Chicken, Bacon and Pea Pesto Spaghetti will be on your table in no time. Chicken and bacon have been added here for an elevated version of classic pesto pasta. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves.
Allergens
Utensils
Tags
Spaghetti
180 grams
Chopped Cavolo Nero
100 grams
British Smoked Bacon Lardons
60 grams
Vegetable Stock Paste
10 grams
Creme Fraiche
150 grams
Peas
120 grams
Pesto
32 grams
Grated Hard Italian Style Cheese
20 grams
Diced British Chicken Breast
240 grams
Water for the Sauce
75 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with ½ tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- When the pasta has boiled for 5 mins, add the cavolo nero.
- Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Fry the chicken and bacon, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle of chicken. Cook bacon thoroughly.
- Next, drain any excess fat from the pan. Pop back on medium-high heat (no need to clean).
- Stir in the veg stock paste, creme fraiche and water (see pantry). Simmer, 3-4 mins.
IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Stir the cooked pasta and cavolo nero into the sauce. Mix to combine.
- Remove from the heat.
- Stir the peas, pesto and two thirds of the hard Italian style cheese into the pasta. Toss to coat.
- Share between your bowls.
- Sprinkle over the remaining cheese to finish.
4028
kJ
Energy (kJ)
963
kcal
Energy (kcal)
44.9
g
Fat
20.6
g
of which saturates
80.1
g
Carbohydrate
9.9
g
of which sugars
7.8
g
Dietary Fibre
58.6
g
Protein
2.83
g
Salt
