Creamy Chicken Linguine
with parsley and chilli flake garnish
A recipe conveniently customised just to your liking.
Tags:
Quick
•Family Friendly
•Optional Spice
Allergens:
Cereals containing gluten
•Wheat
•Milk
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Onion
5 grams
Parsley
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Passata
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3107 kJ
Energy (kcal)743 kcal
Fat20 g
of which saturates11.2 g
Carbohydrate86.5 g
of which sugars14.4 g
Dietary Fiber5.7 g
Protein48.9 g
Salt1.3 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the linguine.
- Halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- When the water is boiling, add the linguine and 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.
3
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Season with salt and pepper then fry until cooked through, 8-10 mins.
- Once cooked, remove the pan from the heat, transfer the chicken to a plate and cover to keep warm. IMPORTANT: Chicken is cooked when no longer pink on the inside.
4
- Return the (now empty) pan to medium-high heat with a drizzle of oil.
- Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 4-5 mins.
- Add the garlic and half a sachet of dried Italian herbs (per 2P). Cook until fragrant, 1 min.
- Pour in the passata and 100ml water (per 2P).
- Simmer until slightly reduced, 3-5 mins.
TIP: Add a splash of water if you feel the sauce needs loosening.
5
- Add half the parsley and half the creme fraiche to the pan.
- Stir through the chicken and drained pasta and cook until coated and warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
6
- Divide your creamy chicken linguine between bowls.
- Top with cheese, remaining parsley and a final dollop of creme fraiche.
- Finish off with a sprinkling of chilli flakes - as much or as little as you like!
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