Barilla Farfalle with Chicken, Vegetables and Bolognese Sauce
Barilla Farfalle with Chicken, Vegetables and Bolognese Sauce
25 minutes total / Calories 715.6
Ingredients
Serves 4
| 350g | Barilla Farfalle |
| 1 jar | Barilla Bolognese Sauce |
| 300g | Chicken Breast, Diced |
| 160g | Pumpkin, Diced |
| ½ | Onion, Sliced |
| 2 | Garlic Cloves, Chopped |
| 1 | Sprig of Rosemary |
| 100g | Button Mushrooms, Quartered |
| 80g | Green Peas |
| 10 | Truss Cherry Tomatoes, Quartered |
| 3 tbs | Extra Virgin Olive Oil |
| 80g | Parmigiano Reggiano, Grated |
| To taste | Salt and Pepper |
| Rock Salt, for Pasta Water |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water. Drop the Farfalle in the boiling water and cook as per the instructions on the box.
Step 2
Season the chicken breast and pumpkin, then grill in a hot griddle pan.
Step 3
In a large fry pan, heat some oil and cook the onion and garlic together with the rosemary. Add mushrooms, chicken, pumpkin and Bolognese sauce, and bring to a simmer.
Step 4
Drain the pasta two minutes before the suggested cooking time, saving one ladle of cooking water. Toss the drained pasta, cooking water, and green peas in with the sauce. Cook together for the final two minutes.
Step 5
Mix the cherry tomatoes and Parmigiano Reggiano in with the pasta, and remove from heat. Serve with a drizzle of Extra Virgin Olive oil.
Farfalle
Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy. Farfalle, which means “butterfly” in Italian, are small squares of pasta that are pinched in the middle.
- Shape Farfalle
- Cook time 10 mins
- Pack size 500g
- Range Collezione