Umami Miso Mushroom Linguine with Irish Chicken
with green side saladCalories
:
718 kcalProtein
:
52.9g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Protein Rich
Allergens:
- Cereals containing gluten
- Wheat
- Soya
- Milk
- Soya
- Mustard
- May contain traces of allergens
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Sulphites
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)
250 grams
Mushrooms
1 sachet(s)
Miso Paste
(Contains: Soya)
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
80 grams
Salad Leaves
1 unit(s)
Onion
260 grams
Diced Irish Chicken Breast
1 sachet(s)
White Wine Stock Powder
(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3005 kJ
Energy (kcal)718 kcal
Fat20.7 g
of which saturates11 g
Carbohydrate79.4 g
of which sugars7 g
Dietary Fiber5.5 g
Protein52.9 g
Cholesterol7.2 mg
Salt3.4 g
Trans Fat0.1 g
Potassium96.3 mg
Calcium16.5 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
•Grater
•Colander
Cooking steps
1
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Halve, peel and chop the onion into small pieces.
- 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
- Place a large pan over high heat with a drizzle of oil.
- When hot, fry the chicken, 5-6 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 mushrooms and onion to the pan.
- Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.
- Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more.
3
- Add the miso paste, white wine stock powder and 150ml water (Per 2P). Simmer for 2-3 mins.
- Add the creme fraiche, Italian style cheese and a splash of water to loosen the sauce if needed.
- Season to taste with salt and pepper.
4
- Stir the cooked pasta through the sauce and divide between bowls.
- Top the pasta with the salad leaves.
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