Chicken with Nduja Ravioli
in tarragon sauceCalories
:
825 kcalProtein
:
56.5g proteinTotal
:
10 minutesDifficulty
:
EasyEat Me First
Protein Rich
Quick Prep
Super Quick
Family Friendly
Allergens:
- Milk
- Egg
- Wheat
- Cereals containing gluten
- Almonds
- Celery
- Pistachio nuts
- Soya
- Cashew nuts
- Molluscs
- Crustaceans
- Fish
- Hazelnuts
- Mustard
- Nuts
- Walnuts
- Barley
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
5 grams
Tarragon
1 unit(s)
Onion
60 grams
Baby Spinach
110 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
1 sachet(s)
Vegetable Stock
1 sachet(s)
Garlic & Herbs
300 grams
Nduja and Red Pepper Ravioli
(Contains: Egg, Milk, Wheat, Cereals containing gluten May be present: Almonds, Celery, Pistachio nuts, Soya, Cashew nuts, Molluscs, Crustaceans, Fish, Hazelnuts, Mustard, Nuts, Walnuts, Barley, Cereals containing gluten)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3451 kJ
Energy (kcal)825 kcal
Fat36.5 g
of which saturates16.9 g
Carbohydrate67.3 g
of which sugars9.2 g
Dietary Fiber1.2 g
Protein56.5 g
Salt3 g
Potassium312.1 mg
Calcium56.5 mg
Iron0.8 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
•Sieve
Cooking Steps
1
- Boil a large pot of salted water for the pasta.
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and thinly slice the onion.
- Place a pan over medium heat with a drizzle of oil.
- Fry the chicken until browned, 6-8 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 onion and garlic herb seasoning to the pan. Fry until softened, stirring occasionally, 4-5 mins.
2
- When boiling, add the pasta to the water and reduce the heat.
- Simmer until softened, 3-5 mins.
- Once cooked, reserve 3 tbsp pasta water (per 2P) then drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the ravioli are in the water, do not allow the water boil anymore, otherwise they will burst.
3
- Once the chicken is cooked, stir through the peas, spinach, stock, creme fraiche, half the tarragon and reserved pasta water.
- Allow the spinach to wilt and then carefully stir through the drain pasta.
- Add a splash of water to loosen the sauce if required.
- Season to taste with salt and pepper.
4
- Divide the creamy chicken ravioli between plates.
- Garnish to taste with remaining tarragon.
