Chicken and Mushroom Linguine
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Chicken and Mushroom Linguine

Chicken and Mushroom Linguine

with Italian herbs and cheese

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:
Quick
•Family Friendly
Allergens:
Wheat
•Milk

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Egg, Mustard, Soya, Lupin)

125 grams

Creme Fraiche

(Contains Milk)

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)

Onion

2 unit(s)

Garlic

1 unit(s)

Scallion

½ sachet(s)

Italian Herbs

150 grams

Mushrooms

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Colander

Cooking Steps

Brown the Chicken
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.

Cook the Pasta
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.
Prep the Veg
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.
Make the Sauce
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.
Mix in the Pasta
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.
Dish Up
6
  • Divide the pasta between bowls.
  • Serve topped with sliced scallions.