Truffle Mushroom and Irish Chicken Pasta
with parsley and Italian cheese
A recipe conveniently customised just to your liking.t
Tags:
Super Quick
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Truffle Zest
5 grams
Parsley
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 sachet(s)
Vegetable Stock
125 grams
Cherry Tomatoes
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3209 kJ
Energy (kcal)767 kcal
Fat26 g
of which saturates14 g
Carbohydrate74.8 g
of which sugars8.6 g
Dietary Fiber5 g
Protein63 g
Salt1.6 g
Potassium214.4 mg
Calcium8.8 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
•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, 10-12 mins.
- Once cooked, reserve a cup of pasta water then 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
- Roughly chop the mushrooms. Slice through the chicken breasts to make thin steaks.
- Fry for 3-6 mins on each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove once cooked.
- Return the pan to high heat (without oil).
- When hot, add the mushrooms to the pan. Season with salt and pepper. Fry until browned, stirring occasionally, until the mushrooms are cooked, 8-10 mins. Add the stock and tomatoes. Fry for 3-4 mins, until tomatoes are slighly softened.
- Meanwhile, roughly chop the parsley (stalks and all).
3
- Place a separate pan over medium-high heat.
- Add the drained pasta to the pan with the mushrooms, stirring until any liquid from the mushrooms is absorbed.
- Remove the pan from the heat. Add the chicken and toss to coat.
- Add a splash of pasta water, the creme fraiche and truffle zest.
- Mix well and season to taste with salt and pepper.
4
- Divide the mushroom and chicken pasta between bowls.
- Scatter the cheese and chopped parsley over the top.
