Pesto Chicken Linguine
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Pesto Chicken Linguine

Pesto Chicken Linguine

with peas and Italian style cheese

Pesto and pasta... Some might say they make the perfect pairing. The only things that could improve upon this duo of deliciousness are an element of creaminess in the form of creme fraiche and a helping of succulent chicken to round the whole thing out.

Tags:
Quick
Family Friendly
Allergens:
Wheat
Milk
Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

120 grams

Peas

1 sachet(s)

Green Pesto

(Contains Milk)

2 unit(s)

Garlic

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

110 grams

Creme Fraiche

(Contains Milk)

260 grams

Diced Chicken Breast

1 unit(s)

Shallot

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)3371 kJ
Energy (kcal)806 kcal
Fat32.2 g
of which saturates12.8 g
Carbohydrate77.3 g
of which sugars8.2 g
Dietary Fiber0.1 g
Protein51.2 g
Cholesterol0 mg
Salt1.12 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

Instructions

Make 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, 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
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and finely chop the shallot.
Cook the Chicken
3
  • Place a large pan over medium heat with a drizzle of oil.
  • Once hot, fry the shallot and chicken, stirring, until chicken is browned and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Season with salt and pepper.

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

Stir in the Garlic
4
  • Add the garlic to the pan.
  • Cook, stirring, until fragrant, 30 secs.
  • Increase the heat to medium-high.
  • Add peas, stock powder and creme fraiche to the pan.
Simmer the Sauce
5
  • Bring the sauce to a simmer, then reduce heat to medium.
  • Cook, stirring until everything is combined and warmed through, 1-2 mins. Stir through the pesto.
  • Toss the drained pasta through the sauce and stir until well coated.
Finish and Serve
6
  • Divide your creamy pesto pasta between bowls. 
  • Top with a sprinkling of cheese.
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