Truffle Mushroom Pasta with Chicken
with parsley and Italian cheese
This linguine is creamy, cheesy and packed with Vitamin-rich mushrooms for a veggie-friendly meal that's you don't want to miss.
Tags:
Super Quick
Allergens:
Milk
•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)
2 pack(s)
Truffle Oil
5 grams
Parsley
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
180 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
1 sachet(s)
Vegetable Stock
125 grams
Cherry Tomatoes
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3338 kJ
Energy (kcal)798 kcal
Fat31.2 g
of which saturates14.4 g
Carbohydrate73.8 g
of which sugars8 g
Dietary Fiber4.9 g
Protein55.8 g
Cholesterol0 mg
Salt1.54 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
•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, 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.
- Place a large pan over 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).
NOTE: Adding chicken? Add to the hot pan along with the mushrooms and fry until cooked through, 8-10 mins.
3
- 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 creme fraiche and truffle oil.
- Mix well and season to taste with salt and pepper.
4
- Divide the mushroom pasta between bowls.
- Scatter the cheese and chopped parsley over the top.
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