Date-Night Basil Chicken & Bacon Raviolini
with Leek & Lemon
- Milk
- Wheat
- Gluten
- Eggs
- Sulphites
- Cashew
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
This raviolini is a firework of flavour! A creamy chicken, bacon and leek sauce wraps around raviolini filled with pumpkin, sundried tomato and feta. Basil pesto and lemon zest stirred through at the end add the perfect punch.
Ingredients
1 packet
Leek
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Cream
(Contains: Milk; )
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains: Wheat, Gluten, Eggs, Milk, Sulphites; )
1
Lemon
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Zest lemon and slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
diced chicken, diced bacon and sliced leek, breaking up with a spoon, until
browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, half-fill a medium saucepan with boiling water.
• Cook pumpkin, tomato & feta raviolini, over high heat, until ‘al dente’,
3 minutes. Reserve some pasta water (see ingredients).
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
TIP: The pasta will naturally separate as it cooks!
• To the frying pan, add cream (see ingredients), plant-based basil pesto,
lemon zest, a squeeze of lemon juice, baby spinach leaves and
reserved pasta water. Stir until spinach is wilted. Season to taste with salt
and pepper.
• Using a slotted spoon, transfer cooked pasta to the frying pan and toss to
combine in the sauce.
• Divide ‘basil’ chicken and bacon raviolini between plates.
• Serve with any remaining lemon wedges. Enjoy!
