Bacon, Mushroom and Pepper Tagliatelle with Chicken
in a creamy sauceCalories
:
907 kcalProtein
:
58.6g proteinTotal
:
20 minutesDifficulty
:
MediumFamily Friendly
Quick
Allergens:
- Milk
- Barley
- Cereals containing gluten
- Wheat
- Egg
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
100 grams
Irish Bacon Lardons
½ unit(s)
Onion
150 grams
Mushrooms
1 unit(s)
Garlic
½ sachet(s)
Italian Herbs
110 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 unit(s)
Bell Pepper
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Wheat, Egg May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3794 kJ
Energy (kcal)907 kcal
Fat37.2 g
of which saturates17.7 g
Carbohydrate81.6 g
of which sugars8.4 g
Dietary Fiber7 g
Protein58.6 g
Salt4.1 g
Potassium323.2 mg
Calcium15.5 mg
Iron0.5 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 pasta.
- Halve and peel the onion. Thinly slice half an onion (per 2P).
- Roughly chop the mushrooms.
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- When the water is boiling, add the tagliatelle and bring back to the boil.
- Cook until softened, 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.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the bacon lardons and chicken.
- Fry until golden, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.
4
- Lower the heat to medium then add the onion, mushrooms and bell pepper to the pan.
- Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.
- With 1 min of cooking time left, add the garlic and cook until fragrant, stirring frequently.
5
- Add 50ml water (per 2P), stock and half a sachet of Italian herbs (per 2P) to the pan.
- Bring to the boil then lower the heat.
- Simmer until slightly reduced, 3-4 mins.
- Stir the creme fraiche through the sauce.
TIP: Add a splash of water if you feel the sauce is too dry.
6
- Add the drained pasta to the sauce and toss everything together.
- Season to taste with salt and plenty of pepper.
- Serve in bowls and finish with a sprinkling of cheese.
