Carbonara Style Chicken Linguine
with sprinkled chives and saladCalories
:
757 kcalProtein
:
59.5g proteinTotal
:
25 minutesDifficulty
:
EasyFamily Friendly
Egg(s) not included
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
300 grams
Diced Irish Chicken Breast
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
5 grams
Chives
110 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
100 grams
Tomato
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3165 kJ
Energy (kcal)757 kcal
Fat24.8 g
of which saturates13.7 g
Carbohydrate72.3 g
of which sugars5.3 g
Dietary Fiber3.7 g
Protein59.5 g
Cholesterol14.4 mg
Salt0.9 g
Trans Fat0.2 g
Potassium123 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
Cooking steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, reserve a cup of pasta water then drain the linguine 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.
2
- While the pasta cooks, finely chop the chives (use scissors if you prefer).
- Chop the tomato into 2cm chunks.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
3
- Meanwhile, in a small bowl mix one egg (per 2P) with the creme fraiche, cheese and a good amount of pepper.
- Once the chicken is ready, add the drained linguine to the pan.
- Cook on medium-high heat, stirring, until combined and warmed through, 2-3 mins.
- Remove the pan from the heat and add the egg. Stir together to coat well.
- Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.
4
- Toss the salad leaves and tomato with the balsamic glaze, drizzle of oil and season to taste with salt and pepper.
- Divide your creamy carbonara style pasta between bowls.
- Top with a sprinkling of chives.
- Serve the dressed salad alongside.
Explore Similar Recipes
