Chicken Breast Truffle Pasta
with mushrooms and parsley
A recipe conveniently customised just to your liking.
Tags:
Super Quick
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Mushrooms
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Truffle Zest
5 grams
Parsley
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
320 grams
Irish Chicken Breast
1 sachet(s)
Dried Chilli Flakes
½ sachet(s)
Dried Oregano
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3009 kJ
Energy (kcal)719 kcal
Fat23.8 g
of which saturates12.7 g
Carbohydrate70.4 g
of which sugars5.2 g
Dietary Fiber3.3 g
Protein54.3 g
Salt0.8 g
Potassium6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•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, reserve a cup of pasta water, then 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
- Place your hand flat on top of the chicken and slice through horizontally to make thin steaks. Season with half a sachet of oregano (per 2P), the chilli flakes (use less if you don't like spice), salt and pepper.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks.
- Cook through, 3-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
3
- Meanwhile, roughly chop the mushrooms.
- Place a large pot over high heat (without oil).
- When hot, add the mushrooms to the pot. Season with salt and pepper.
- Fry until browned, stirring occasionally, until the mushrooms are cooked, 8-10 mins.
4
- Meanwhile, roughly chop the parsley (stalks and all).
5
- Add the drained pasta to the pot with the mushrooms, stirring until any liquid from the mushrooms is absorbed.
- Remove the pot from the heat.
- Add a splash of pasta water, the creme fraiche and truffle zest.
- Mix well and season to taste with salt and pepper.
6
- Divide the mushroom pasta between bowls.
- Top with the chicken.
- Scatter the cheese and chopped parsley over the top.
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