Cheesy Alfredo Style Chicken Linguine
with leek and spinachCalories
:
841 kcalProtein
:
56.6g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Eat Me First
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
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Onion
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Vegetable Stock
1 sachet(s)
Italian Herbs
5 grams
Chives
60 grams
Baby Spinach
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
300 grams
Diced Irish Chicken Breast
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Leek
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3521 kJ
Energy (kcal)841 kcal
Fat26.6 g
of which saturates15.3 g
Carbohydrate93.3 g
of which sugars12 g
Dietary Fiber32.1 g
Protein56.6 g
Cholesterol7.2 mg
Salt2.9 g
Trans Fat0.2 g
Potassium551.9 mg
Calcium104.8 mg
Iron1.3 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 your delivered box.
Utensils
•Grater
•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, 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.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the chives (use scissors if you prefer).
- Trim the leek, then thinly slice widthways.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and onion. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Cook until the chicken is golden and the onion has softened, 6-8 mins.
- Add the garlic to the pan and fry until fragrant, 1 min.
4
- Stir in the leek, creme fraiche, stock, Italian herbs and 75ml water (per 2P).
- Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
- Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
- Add the cheese and 1 tbsp butter (per 2P) and stir until both have melted, 1-2 mins.
5
- Stir the cooked linguine into the sauce along with half the chives.
- Season with salt and pepper.
Tip: Loosen the sauce with a splash of water if required.
6
- Share the cheesy Alfredo style chicken linguine between bowls.
- Sprinkle with the remaining chives.
- Finish with a drizzle of balsamic glaze.
