with Italian cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Cherry Tomatoes
250 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Passata
1 pack(s)
Grated Italian Style Hard Cheese
1 unit(s)
Creme Fraiche
110 grams
Fresh Mushroom Fiorelli
300 grams
Dried Oregano
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Oil
1 tbsp
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Boil a large pot of salted water for the fiorelli.
- When boiling, add the pasta to the water and reduce the heat.
- Simmer until softened, 5-6 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the pasta is in the water, do not allow it to boil anymore, otherwise it will burst.
- While the pasta cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add onion and oregano. Season with salt and pepper. Fry until softened, stirring, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins.
- Pour in the passata, creme fraiche and ½ tsp sugar (per 2P). Simmer until thickened, 4-5 mins. Add a splash of water if the sauce becomes too thick.
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the fiorelli through the sauce to coat and allow to warm through (take care not to break the pasta).
- Divide your pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese.
3582
kJ
Energy (kJ)
856
kcal
Energy (kcal)
33.5
g
Fat
15.1
g
of which saturates
81.9
g
Carbohydrate
17.5
g
of which sugars
8.3
g
Dietary Fiber
50.4
g
Protein
0
mg
Cholesterol
7.25
g
Salt
