Chorizo and Cherry Tomato Linguine with Irish Chicken
with paprika and Parmigiano ReggianoCalories
:
950 kcalProtein
:
66.7g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Barley
- Mustard
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
110 grams
Creme Fraiche
(Contains: Milk)
90 grams
Chorizo
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 unit(s)
Paprika
(Contains: Mustard)
20 grams
Parmigiano Reggiano D.O.P
(Contains: Milk)
300 grams
Diced Irish Chicken Breast
125 grams
Cherry Tomatoes
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3975 kJ
Energy (kcal)950 kcal
Fat33.1 g
of which saturates16.4 g
Carbohydrate91.9 g
of which sugars20.6 g
Dietary Fiber7 g
Protein66.7 g
Cholesterol8.3 mg
Salt4.4 g
Potassium277.5 mg
Calcium138.6 mg
Iron0.6 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 your delivered box.
Utensils
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When 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.
2
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the chorizo and chicken until it starts to brown, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
3
- Add the onion to the pan and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add garlic, tomatoes, ½ tsp sugar (double for 4p) and another pinch of salt. Fry until tomatoes are softened, 6-7 mins.
- Add the passata, creme fraiche, stock and paprika.
- Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
4
- Loosen the sauce with a splash of water if necessary.
- Toss the linguine through the sauce to coat and warm through.
- Divide your pasta between deep plates or bowls.
- Finish with a sprinkling of Parmigiano Reggiano.
