Quick Chicken, Bacon & Cherry Tomato Penne

Name: Quick Chicken, Bacon & Cherry Tomato Penne with Parmesan & Garlic Pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 carrot; 1 tin tinned cherry tomatoes; 1 drizzle balsamic vinegar; ½ packet panko breadcrumbs; 1 packet chicken breast; 1 packet diced bacon; 1 sachet Garlic & Herb Seasoning; ½ bottle cream; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet penne; 1 pinch brown sugar; 1 packet Grated Parmesan Cheese

with Parmesan & Garlic Pangrattato

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Step up your pasta game with this fail-proof 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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten(Wheat)

•Milk

•Gluten

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 tin

tinned cherry tomatoes

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken breast

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

½ bottle

cream

(Contains: Milk; )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

penne

(Contains: Gluten; May be present: Soy, Eggs. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

1 pinch

brown sugar

Nutrition Values

Energy (kJ)4722 kJ

Fat51.5 g

of which saturates24.8 g

Carbohydrate97.6 g

of which sugars18.1 g

Protein63 g

Sodium1640 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of salted water to the boil. Grate the carrot. Drain tinned cherry tomatoes. • Place cherry tomatoes, a pinch of brown sugar and salt on a lined oven tray. Drizzle with balsamic vinegar and olive oil. Gently, toss to combine and roast until blistered and caramelised, 15-20 minutes.

• Meanwhile, cook penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain penne and return to the pan. 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), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes. • When the sauce is done, add cooked penne, an extra splash of reserved pasta water, the roasted tomatoes and baby spinach. Stir until combine and heated through, 1-2 minutes. Season to taste.