Cacio e Pepe with Chicken

Name: Cacio e Pepe with Chicken with marinated tomato salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Dried Linguine; 2 unit(s) Grated Italian Style Hard Cheese; 40 grams Salad Leaves; 2 unit(s) Tomato; 1 sachet(s) Balsamic Glaze; 110 grams Creme Fraiche; 1 unit(s) Garlic; 2 sachet(s) Cracked Black Pepper; 1 sachet(s) Vegetable Stock; 1 unit(s) Cucumber; 1 sachet(s) Olives; 260 grams Diced Irish Chicken Breast; 2 tsp Pepper; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with marinated tomato salad

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Calories

778 kcal

Protein

54g protein

Total

25 minutes

Difficulty

Easy

Family Friendly

Quick

Veggie

Allergens:

Wheat
Milk
Sulphites
Mustard
Soya
May contain traces of allergens

Cacio e pepe—literally translated as cheese and pepper—is a pasta dish that hails from the Italian city of Rome. The beauty of this recipe is the amazing flavours created using simple but standout ingredients.

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains: Wheat May be present: Mustard, Soya)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

40 grams

Salad Leaves

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Garlic

2 sachet(s)

Cracked Black Pepper

1 sachet(s)

Vegetable Stock

1 unit(s)

Cucumber

1 sachet(s)

Olives

260 grams

Diced Irish Chicken Breast

Not included in your delivery

2 tsp

Pepper

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3254 kJ

Energy (kcal)778 kcal

Fat27.5 g

of which saturates13.8 g

Carbohydrate79.9 g

of which sugars7.4 g

Dietary Fiber5.4 g

Protein54 g

Salt5.8 g

Potassium315.8 mg

Calcium22.2 mg

Iron1 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking steps

Boil a large pot of salted water for the pasta.
When boiling, add the linguine to the water and bring back to the boil.
Cook until softened, 10-12 mins.
Once cooked, reserve a cup of the pasta water then drain the linguine in a colander.
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.

Trim the cucumber and quarter lengthways. Chop into 1cm chunks. Cut the tomato into wedges.
Peel and grate the garlic (or use a garlic press).
In a bowl mix together the creme fraiche, stock, cheese and cracked black pepper.
In a separate bowl, mix the balsamic glaze and 1 tbsp oil (per 2P). Season to taste with salt and pepper.
Add the tomato, olives and cucumber to the balsamic dressing and leave to marinate.

Place a pan over medium heat with a drizzle of oil.
Add the garlic and fry until fragrant, 30 secs.
Add the drained linguine and creme fraiche mixture to the pan and allow to warm through.
Loosen the sauce with as much reserved pasta water as necessary. Season to taste with salt and pepper.
Toss the salad leaves with the marinated veg. Season to taste with salt and pepper.

NOTE: Adding chicken? Add to the hot pan and fry until cooked through, 8-10 mins, then remove before making the sauce. Stir back into the sauce just before serving.