Rustic Chicken & Bacon Red Pesto Penne
with Herb Pangrattato & Salad
Tonight, cosy up to this creamy, comforting penne bowl loaded with succulent chicken, garlic, crunchy pangrattato and our more-ish red pesto made of sun-dried tomato. We've added a crisp salad to tie it all together.
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Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
parsley
1
pear
1 packet
chicken breast
1 sachet
garlic & herb seasoning
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
baby spinach leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Finely chop parsley. • Thinly slice pear. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and toss to coat. Set aside.
Little cooks: Take charge by tossing the chicken in the seasoning!
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 4-5 minutes • Transfer to a bowl, add parsley and season to taste.
While the pangrattato is cooking, add penne to the boiling water and cook until ‘al dente’, 12 minutes. • Reserve 1/4 cup pasta water. Drain pasta and return to the saucepan.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return frying pan to medium heat. Cook light cooking cream and red pesto until slightly thickened, 1-2 minutes. • Return chicken (and resting juices) to pan and stir through penne. Season to taste.
TIP: Add a splash of pasta water if the sauce mixture looks too thick.
• Meanwhile, in a second medium bowl, combine a drizzle of vinegar, olive oil and pinch of salt and pepper. Add pear and baby spinach leaves and toss to combine.
Little cooks: Take the lead by tossing the salad!
• Divide rustic chicken and bacon red pesto penne between bowls and top with the herb pangrattato. • Serve with the salad. Enjoy!