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Chicken and Mushroom Pasta

Chicken and Mushroom Pasta

with cheese and creamy sauce
3.5(24)
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Calories
: 
746 kcal
Protein
: 
54.8g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Mustard
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

250 grams

Mushrooms

180 grams

Dried Linguine

(Contains: Mustard, Soya, May contain traces of allergens, Wheat)

260 grams

Diced Irish Chicken Breast

2 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Sun Dried Tomato Paste

1 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat26.3 g
of which saturates13.8 g
Carbohydrate73.1 g
of which sugars6.8 g
Dietary Fiber4.1 g
Protein54.8 g
Salt1.4 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.
•Grater
•Colander

Cooking steps

Cook the Pasta
1
  • Boil a large pot of salted water for the linguine.
  • When the water is boiling, add the linguine then 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.

Prep the Veg
2
  • Meanwhile, clean and roughly chop the mushrooms.
  • Peel and grate the garlic (or use a garlic press).
Time to Fry
3
  • Place a large pan over medium-high heat (no oil).
  • Once hot, fry the chorizo until it starts to brown, 3-4 mins.

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 veg.

Cook the Veg
4
  • Add the mushrooms and garlic to the pan (with a drizzle of oil if needed). Season with paprika, salt and pepper. 
  • Fry until browned, 6-8 mins.
Coat the Linguine
5
  • Stir in the sun dried tomato paste and creme fraiche. Loosen with a splash of water if you feel it's too thick.
  • Add the pasta and stir well to coat and cook for 1-2 mins. Season to taste with salt and pepper.
Finish and Serve
6
  • Divide your creamy chorizo pasta between bowls.
  • Garnish with a sprinkling of cheese.
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