Chicken, Bacon & Cherry Tomato Penne
with Parmesan & Pangrattato
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 and chicken, offering sweetness and acidity to balance out the richness.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
carrot
1 packet
cherry tomatoes
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
½ packet
panko breadcrumbs
(Contains Gluten; )
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 packet
baby leaves
1 packet
chicken breast
Not included in your delivery
olive oil
pinch
brown sugar
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• 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 leaves. Stir until combined and heated through, 1-2 minutes. Season to taste.
• Divide creamy chicken, 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!
