Double Chicken and Mushroom Linguine

Name: Double Chicken and Mushroom Linguine with paprika and cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Dried Linguine; 1 unit(s) Grated Italian Style Hard Cheese; 1 unit(s) Onion; 2 unit(s) Garlic; 150 grams Mushrooms; 520 grams Diced Irish Chicken Breast; 110 grams Creme Fraiche; 2 sachet(s) Paprika; 1 sachet(s) Chicken Stock; to taste Water; to taste Oil; to taste Salt; to taste Pepper

with paprika and cheese

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This chicken linguine in creamy cheesy sauce is the perfect easy weeknight meal. A no-stress recipe that's simple, satisfying, and ready in less than 30 minutes.

Tags:

Quick

•Family Friendly

•Protein Rich

Allergens:

Wheat

•Milk

•Mustard

•Barley

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains: Wheat May be present: Mustard, Soya)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 unit(s)

Onion

2 unit(s)

Garlic

150 grams

Mushrooms

520 grams

Diced Irish Chicken Breast

110 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3491 kJ

Energy (kcal)834 kcal

Fat21.8 g

of which saturates11.7 g

Carbohydrate76.9 g

of which sugars7.4 g

Dietary Fiber2.8 g

Protein83.1 g

Cholesterol0 mg

Salt1.68 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.

Utensils

•Grater

•Colander

Cooking Steps

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, drain in a colander and pop back in the pot.
Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Cook until browned all over, 5-6 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Roughly chop the mushrooms.

Add the onion, garlic, paprika and mushrooms to the chicken.
Stir occasionally, until starting to brown, 4-5 mins.
Pour in the creme fraiche and stock.
Simmer for 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.