Creamy Chicken, Bacon & Cherry Tomato Penne
with Parmesan & Garlic Pangrattato- Gluten
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Soy
- Eggs
Step up your pasta game with this failproof four-step recipe. Not just a pretty pop of colour, the roasted cherry tomatoes are the perfect accompaniment to the creamy bacon sauce, offering sweetness and acidity to balance out the richness.
Ingredients
½
carrot
1 punnet
cherry tomatoes
1 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
baby spinach leaves
1 packet
chicken breast
Not included in your delivery
olive oil
pinch
brown sugar
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Grate carrot (see ingredients). • Place cherry tomatoes, a pinch of brown sugar and salt on a lined oven tray. Drizzle with balsamic vinegar and olive oil. Toss to combine and roast until blistered and caramelised, 15-20 minutes.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Meanwhile, cook penne in boiling water, over high heat, until ‘al dente’, 12 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain penne and return to the saucepan. Drizzle with olive oil to prevent sticking. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring occasionally, until fragrant and just toasted, 3-4 minutes. Season to taste. Transfer to a small bowl.
• Cut chicken breast into 2cm chunks. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, diced bacon and carrot until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), vegetable stock powder and half the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes. • When the sauce is done, add cooked penne, roasted tomatoes and baby spinach. Stir until combined and heated through, 1-2 minutes. Season to taste.
• Divide creamy bacon and cherry tomato penne between bowls. • Top with pangrattato and remaining Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese!
