Chicken with Spinach Mushroom Fiorelli
in tarragon sauce
In this restaurant-quality dish, mushroom and spinach filled-fiorelli pasta is paired with pink prawns, green peas and spinach in a creamy tarragon sauce.
Tags:
Eat Me First
•Family Friendly
•Quick Prep
•Super Quick
•Protein Rich
Allergens:
Cereals containing gluten
•Egg
•Milk
•Wheat
•Mustard
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
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2949 kJ
Energy (kcal)705 kcal
Fat24.1 g
of which saturates12 g
Carbohydrate71.2 g
of which sugars7.3 g
Dietary Fiber4.1 g
Protein50.6 g
Cholesterol0 mg
Salt3.58 g
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.
- Add the onion, prawns, paprika and the tarragon to the pan.
- Fry until softened stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
NOTE: Swapping to chicken? Before adding the onion, fry the chicken in the hot pan until browned, 5-6 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 prawns are cooked, stir through the peas, spinach, stock, creme fraiche 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 prawn fiorelli between plates.
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