Pesto Prawn and Chicken Linguine
with peas and Italian style cheeseCalories
:
882 kcalProtein
:
69.7g proteinTotal
:
20 minutesDifficulty
:
EasyEat Me First
Family Friendly
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Barley
- Crustaceans
- 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)
120 grams
Peas
30 grams
Green Pesto
2 unit(s)
Garlic
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
300 grams
Diced Irish Chicken Breast
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 unit(s)
Leek
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3690 kJ
Energy (kcal)882 kcal
Fat27.1 g
of which saturates12.2 g
Carbohydrate89.6 g
of which sugars12.8 g
Dietary Fiber31.1 g
Protein69.7 g
Cholesterol7.2 mg
Salt3.3 g
Trans Fat0.2 g
Potassium231 mg
Calcium52 mg
Iron0.4 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.
- 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).
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
3
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, fry the leek 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.
- Add the prawns for the final 4-5 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Add the garlic to the pan.
- Cook, stirring, until fragrant, 30 secs.
- Increase the heat to medium-high.
- Add peas, stock and creme fraiche to the pan.
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 mix well, until coated well with the sauce.
6
- Divide your creamy pesto pasta between bowls.
- Top with a sprinkling of cheese.
