Chicken and Cheese Linguine
with creme fraiche and cherry tomatoes- Milk
- Cereals containing gluten
- Wheat
- Soya
- Barley
- Mustard
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
50 grams
Grated Cheese
(Contains: Milk)
1 unit(s)
Onion
125 grams
Cherry Tomatoes
5 grams
Parsley
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Worcester Sauce
(Contains: Soya)
65 grams
Creme Fraiche
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Chicken Stock
(Contains: Cereals containing gluten, Wheat, Barley)
1 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Garlic
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- 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.
- Meanwhile, halve, peel and thinly slice the onion.
- Halve the tomatoes.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic.
- Place a pan over medium-high heat (without oil).
- Once hot, fry the diced chicken, garlic and onion until browned, 5-6 mins and add onion. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Season with paprika, salt and pepper.
NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the onion.
- Add the cherry tomatoes, chopped tomatoes, Worcester sauce, stock and ½ tsp sugar (per 2P) to the pan.
- Stir everything together and simmer until slightly reduced, 5-6 mins.
TIP: Loosen the sauce with a splash of water if necessary.
- After the sauce has simmered, add the creme fraiche and half the parsley.
- Stir to combine and allow to warm through.
- Carefully toss the linguine through the sauce until warmed and well coated, 1-2 mins.
- Divide the creamy chicken linguine between bowls.
- Garnish with the cheese and remaining parsley.
