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Creamy Chicken Linguine

Creamy Chicken Linguine

with tarragon sauce
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
663 kcal
Protein
: 
48.4g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

5 grams

Tarragon

1 sachet(s)

Vegetable Stock

150 grams

Green Beans

260 grams

Diced Irish Chicken Breast

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Onion

2 unit(s)

Garlic

1 unit(s)

Lemon

180 grams

Dried Linguine

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

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Energy (kJ)2775 kJ
Energy (kcal)663 kcal
Fat17.6 g
of which saturates9.8 g
Carbohydrate77.3 g
of which sugars8.3 g
Dietary Fiber7.7 g
Protein48.4 g
Salt1.2 g
Potassium367 mg
Calcium81.8 mg
Iron1.2 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.
•Zester
•Grater
•Colander

Cooking steps

Boil the Pasta
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, 3-4 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.

Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
  • Zest half a lemon (per 2P). Cut into thick wedges. 
  • Trim the green beans.
Time to Fry
3
  • Place a pan over medium-high heat with a drizzle of oil. 
  • Once the pan is hot, add the onion and green beans.
  • Fry until starting to char, 2-3 mins. 

NOTE: Swapping to chicken? Fry in the hot pan for 8-10 mins. Remove before cooking the green beans.

Simmer the Sauce
4
  • Add creme fraiche, garlic, half the tarragon, 50ml water (per 2P) and stock to the pan. 
  • Season with salt and pepper and stir to combine. 
  • Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
Cook the Prawns
5
  • Stir the prawns into the sauce.
  • Simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
  • Add another splash of water if the sauce is too thick.
Finish and Serve
6
  • Toss the drained pasta and lemon zest through the sauce. 
  • Season to taste with a squeeze of lemon juice, salt and pepper.
  • Divide the prawn pasta between bowls.
  • Garnish with remaining tarragon and a lemon wedge. 
Meal right image

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