Truffled Chicken with Spinach and Mushroom Fiorelli
in carbonara style sauce
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
300 grams
Fresh Mushroom Fiorelli
(Contains: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs, May contain traces of allergens, Cereals containing gluten, Egg, Milk, Wheat)
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Cracked Black Pepper
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Truffle Zest
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Tomato
120 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 unit(s)
Egg
Nutrition Values
Utensils
Cooking steps
- Boil a large pot of salted water for the fiorelli.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
- Add the pasta to the boiling water and reduce the heat. Simmer until softened, 5-6 mins.
- Once cooked, reserve a cup of pasta water then drain the pasta and pop back in the pot, off the heat. Drizzle with oil to prevent sticking.
- Meanwhile, in a small bowl mix one egg (per 2P) with the creme fraiche, cheese, stock and cracked black pepper.
- Add the drained pasta to the pan with the lardons. Remove the pan from the heat and add the egg mix. Stir together to coat well.
TIP: Ensure you prevent the water from boiling once the pasta is added, otherwise it can burst.
- Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Roughly chop the tomatoes.
- Toss the salad leaves and tomato with the balsamic vinegar and a drizzle of oil. Season to taste with salt and pepper.
- Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.
- Once the pasta is ready, carefully stir through the truffle zest.
- Dish up the truffled carbonara style fiorelli.
