Pomodoro Pasta with Chicken
with pesto drizzle and Italian cheese
Cherry tomatoes form the base of the creamy pomodoro sauce coating the linguine in this Italian-inspired dish. Continuing the Mediterranean theme are gorgeous green pesto and grated Italian style cheese.
The quantities provided above are averages only.
Ingredients
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
125 grams
Cherry Tomatoes
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
30 grams
Green Pesto
110 grams
Creme Fraiche
(Contains Milk)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
1 tbsp
Oil
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Loosen the pesto by mixing it with 1 tbsp oil (per 2P).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins.
- Pour in the passata, creme fraiche and ½ tsp sugar (per 2P).
- Simmer until thickened, 4-5 mins.
NOTE: If you've chosen to add chicken, add the chicken to the pan along with the onion and cook until golden brown, 8-10 mins total. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the linguine through the sauce to coat and allow to warm through.
- Divide your pomodoro pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese and a drizzle of pesto.
