Bacon, Leek and Pea Tagliatelle with Irish Chicken Breast
with a creamy tarragon sauceCalories
:
986 kcalProtein
:
67.7g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Cereals containing gluten
- Egg
- Wheat
- Milk
- Barley
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Leek
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
5 grams
Tarragon
2 sachet(s)
Cracked Black Pepper
100 grams
Irish Bacon Lardons
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
½ sachet(s)
Italian Herbs
120 grams
Peas
8 milliliter(s)
Chilli Oil
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4125 kJ
Energy (kcal)986 kcal
Fat39.4 g
of which saturates17.4 g
Carbohydrate92.1 g
of which sugars10.5 g
Dietary Fiber31.7 g
Protein67.7 g
Cholesterol7.2 mg
Salt3.7 g
Trans Fat0.2 g
Potassium242.3 mg
Calcium56.3 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the tagliatelle.
- When boiling, add the tagliatelle to the water and bring back to the boil.
- Cook until tender, 3-4 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, pick the tarragon leaves from their stalks and finely chop (discard the stalks).
- Peel and grate the garlic (or use a garlic press).
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the chicken until cooked, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the bacon lardons and leek for the final 6-8 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
4
- Add the garlic, half the Italian herbs (per 2P), chilli oil (add less if you'd like things milder) and black pepper and fry for 1 min more.
- Add the creme fraiche, stock, tarragon, 50ml water (per 2P) and peas and simmer for 4-5 mins.
5
- Stir through the drained pasta and mix well.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
6
- Divide the pasta between plates.
- Scatter over the Italian hard cheese.
