Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3819 / 912
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
2 Prep vegetables
Meanwhile, chop the chicken into bite-sized pieces. Peel and finely chop the onion and garlic. Boil the measuredwater and dissolve the 0.5/1/1 stockcube and the tomatopassata in it.
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and onion with a pinch of salt and fry for 3 min. Add the garlic and cook for 2 min further. Add the tomatostock, honey, oregano and blackpepper. Cook for 5 min.
Tip!Don't boil the sauce, only simmer it - otherwise the chicken will dry out.
Meanwhile, roughly chop the artichokehearts and sundriedtomatoes.
Finally, add the creamcheese to the tomatosauce and mix until smooth. Toss the drained pasta in the tomatosauce.
Divide the pasta among bowls. Crumble the fetacheese over the pasta and top with the artichokehearts and sundriedtomatoes. Garnish with the freshbasil leaves. Finish with a grind of blackpepper and a drizzle of good quality olive oil.