Pulled Chicken & Bacon Raviolini
with Basil Pesto & Leek- Eggs
- Milk
- Gluten
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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
leek
½
lemon
1 packet
pulled chicken
1 packet
diced bacon
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains: Eggs, Milk, Gluten; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ packet
cream
(Contains: Milk; )
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice leek. Zest lemon (see ingredients) and slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pulled chicken, diced bacon and leek, breaking up with a spoon, until browned and just tender, 4-5 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook raviolini, over high heat, until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people).
• To the frying pan, add cream (see ingredients), basil pesto, lemon zest, a squeeze of lemon juice, baby spinach leaves and reserved pasta water. Stir until spinach is wilted. Season with salt and pepper. • Using a slotted spoon, transfer raviolini to the frying pan and toss to combine in the sauce.
• Divide pulled chicken and creamy pesto raviolini between plates. • Serve with any remaining lemon wedges. Enjoy!
