Creamy Chicken & Leek Fasta Pasta
with Cherry Tomato & Rocket Salad
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Golden pipes of penne combine with rich tomato paste, cream and smokey chicken to create an elegant meal fit for only the best. Add a sharp Parmesan, cherry tomato and rocket salad for crunch. Dinner is complete!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Leek
320 g
Chicken Breast
1 packet
Tomato Paste
1 packet
Rocket leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Snacking Tomatoes
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of
salt. Cook penne over high heat until ‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients). Drain penne and return to
the saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, halve snacking tomatoes (see ingredients).
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Add tomato paste and cook until fragrant, 1 minute. Add cream (see ingredients), garlic & herb seasoning and cook, stirring, 1 minute.
• Add cooked penne and reserved pasta water, and cook, tossing, until combined, 1 minute.
• Season to taste.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add tomatoes and rocket leaves and toss to coat. Sprinkle
with half the grated Parmesan cheese.
• Divide creamy tomato and chicken penne between bowls.
• Garnish with remaining Parmesan cheese.
• Serve with rocket and Parmesan salad. Enjoy!
