Creamy Chicken Mafaldine
with cherry tomatoes, Sicilian-style herbs & parsley
Mafaldine, also called reginette (meaning 'little queen' in Italian), is a pasta shape named after Mafalda of Savoy, an Italian princess from the early twentieth century.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Mafaldine
(Contains Wheat May be present Egg, Soy)
100 g
Chicken mince with Italian seasoning
75 g
Cooking cream
(Contains Milk)
½ sachet(s)
Sicilian-style herb mix
½ piece
Red onion
125 g
Red cherry tomatoes
50 g
Bell pepper strips
5 g
Fresh flat leaf parsley
(May be present Celery)
15 g
Grated Gouda
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Low sodium chicken stock
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Prepare the stock in the meantime.
- Heat the olive oil in a deep frying pan over high-heat. Fry the bell pepper strips with the chicken mince for 2 - 3 minutes.
- Meanwhile, chop the onion and add it to the pan. Fry for 1 - 2 more minutes.
Did you know.. as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Deglaze with the balsamic vinegar, then add the cream, the Sicilian-style herbs and the stock. Mix well and simmer for 3 - 4 minutes.
- Meanwhile, halve the cherry tomatoes and roughly chop the parsley.
- Transfer the mafaldine to the sauce, along with the cherry tomatoes and the Gouda.
- Toss well to combine, adding a splash of pasta water as necessary. Season to taste with salt and pepper.
- Serve the mafaldine on deep plates.
- Garnish with the parsley to finish.