with Cheese and Rocket
Hey presto! This speedy Chicken, Bacon and Pea Spaghetti is ready in under 25 minutes. Chicken and bacon have been added here for an elevated version of classic pesto pasta.
Allergens
Utensils
Tags
Spaghetti
180 grams
Diced British Chicken Breast
240 grams
Chicken Stock Paste
10 grams
Creme Fraiche
150 grams
Peas
120 grams
Grated Hard Italian Style Cheese
20 grams
Pesto
32 grams
Wild Rocket
20 grams
British Smoked Bacon Lardons
90 grams
Water for the Sauce
50 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once cooked, drain and return to the pan. Drizzle with oil to stop it sticking together.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Halfway through cooking the chicken, add the bacon to the pan. Fry, 4-5 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle of the chicken. Cook bacon thoroughly.
- Next, stir in the water for the sauce (see pantry), chicken stock paste, creme fraiche and peas.
- Bring to the boil, then turn the heat down slightly.
- Simmer, 1-2 mins. Remove from the heat.
- Mix the cooked spaghetti, cheese and pesto into the sauce.
- Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Serve your pasta in bowls. Top with the rocket to finish.
Enjoy!
4124
kJ
Energy (kJ)
986
kcal
Energy (kcal)
47.1
g
Fat
21.6
g
of which saturates
79.8
g
Carbohydrate
9.1
g
of which sugars
6.6
g
Dietary Fibre
60
g
Protein
3.13
g
Salt
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