Stuffed Fiorelli in Pomodoro Sauce with Chicken
with Italian cheese
Tender fiorelli stuffed with a rich mushroom filling is allowed to shine in this dish with the help of a simple yet delicious pomodoro sauce.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Cereals containing gluten
•Egg
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Cherry Tomatoes
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
300 grams
Fresh Mushroom Fiorelli
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)
1 sachet(s)
Dried Oregano
260 grams
Diced Irish Chicken Breast
Not included in your delivery
1 tbsp
Oil
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3739 kJ
Energy (kcal)894 kcal
Fat34.5 g
of which saturates15.3 g
Carbohydrate86.8 g
of which sugars22.5 g
Dietary Fiber10.6 g
Protein51.7 g
Cholesterol0 mg
Salt12.25 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
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the fiorelli.
- When boiling, add the pasta to the water and reduce the heat.
- Simmer until softened, 5-6 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the pasta is in the water, do not allow it to boil anymore, otherwise it will burst.
2
- While the pasta cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and oregano and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins.
- Pour in the passata, creme fraiche and ½ tsp sugar (per 2P).
- Simmer until thickened, 4-5 mins. Add a splash of water if the sauce becomes too thick.
NOTE: Adding chicken? Add to the hot pan and fry until browned, 5-6 mins, before adding the veg.
4
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the fiorelli through the sauce to coat and allow to warm through (take care not to break the pasta).
- Divide your pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese.
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