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Chicken and Mushroom Linguine

Chicken and Mushroom Linguine

with Italian herbs and cheese

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This chicken linguine in creamy cheesy sauce is the perfect easy weeknight meal. A no-stress recipe that's simple, satisfying, and ready in less than 30 minutes.

Tags:Chef's Choice•Quick•Family Friendly
Allergens:Wheat•Milk
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

125 g

Creme Fraiche

(ContainsMilk)

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

1 piece

Onion

2 piece

Garlic

1 piece

Scallion

½ sachet

Italian Herbs

150 g

Mushrooms

260 g

Diced Chicken Breast

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)800 kcal
Energy (kJ)3347 kJ
Fat33.22 g
of which saturates19.36 g
Carbohydrate76.07 g
of which sugars9.16 g
Dietary Fiber0 g
Protein49.12 g
Cholesterol0 mg
Salt0.74 g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of salted water for the linguine.
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Cook until browned all over, 5-6 mins.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • When boiling, add the linguine to the water and bring back to the boil. 
  • Cook until softened, 12 mins. 
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together.
3
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Trim and thinly slice the scallion.
  • Roughly chop the mushrooms.
4
  • Add the onion, garlic, half the Italian herbs (double for 4p) and mushrooms to the chicken.
  • Stir occasionally, until starting to brown, 4-5 mins.
  • Pour in creme fraiche and 100ml water (double for 4p).
  • Simmer for 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
5
  • Add the cheese and allow to melt through the sauce.
  • Season to taste with salt and pepper.
  • Stir the linguine into the sauce and allow to warm through.
6
  • Divide the pasta between bowls.
  • Serve topped with sliced scallions.