Stuffed Fiorelli in Pomodoro Sauce with Chicken

Name: Stuffed Fiorelli in Pomodoro Sauce with Chicken with Italian cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 250 grams Cherry Tomatoes; 1 unit(s) Onion; 2 unit(s) Garlic; 1 pack(s) Passata; 1 unit(s) Grated Italian Style Hard Cheese; 110 grams Creme Fraiche; 300 grams Fresh Mushroom Fiorelli; 1 sachet(s) Dried Oregano; 260 grams Diced Irish Chicken Breast; 1 tbsp Oil; ½ tsp Sugar; to taste Water; to taste Salt; to taste Pepper; to taste Oil; to taste Sugar

with Italian cheese

Get 50% off your first box!

A recipe conveniently customised just to your liking.

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

250 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: Milk, Cereals containing gluten, Egg, 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)3582 kJ

Energy (kcal)856 kcal

Fat33.5 g

of which saturates15.1 g

Carbohydrate81.9 g

of which sugars17.5 g

Dietary Fiber8.3 g

Protein50.4 g

Salt7.3 g

Potassium525 mg

Calcium34 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking Steps

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.

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.

Place a large pan over medium-high heat with a drizzle of oil.
Fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Add onion and oregano. Season with salt and pepper. Fry until softened, stirring, 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.

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.