Chicken with Spinach Mushroom Fiorelli
in tarragon sauce
A recipe conveniently customised just to your liking.
Tags:
Eat Me First
•Family Friendly
•Quick Prep
•Super Quick
•Protein Rich
Allergens:
Cereals containing gluten
•Egg
•Milk
•Wheat
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Fresh Mushroom Fiorelli
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)
260 grams
Diced Irish Chicken Breast
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
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2922 kJ
Energy (kcal)698 kcal
Fat23.9 g
of which saturates12 g
Carbohydrate70.6 g
of which sugars6.8 g
Dietary Fiber4.1 g
Protein50.6 g
Salt2.6 g
Potassium107.5 mg
Calcium20.8 mg
Iron0.3 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
•Sieve
Cooking steps
1
- Boil a large pot of salted water for the fiorelli.
- 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, 5-6 mins.
- Once cooked, reserve 3 tbsp pasta water (per 2P) and then drain in a sieve.
- Pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the Fiorelli are in the water, do not alow 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 fiorelli between plates.
- Garnish to taste with remaining tarragon.
