Alfredo Style Cheesy Chicken Linguine
with spinach, chives and balsamic glaze
Our twist on the famous pasta dish created in 1908 by an Italian restaurateur. This is a creamy cheesy recipe sprinkled with chives and filled with succulent chicken.
The quantities provided above are averages only.
Ingredients
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 unit(s)
Onion
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegetable Stock
1 sachet(s)
Italian Herbs
5 grams
Chives
60 grams
Baby Spinach
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the chives (use scissors if you prefer).
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken and onion. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Fry until chicken is cooked through, 8-10 mins.
- Add the garlic to the pan and fry for 1 min.
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 creme fraiche, stock, Italian herbs and 75ml water (per 2P).
- Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
- Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
- Add the cheese and 1 tbsp butter (per 2P) and stir until both have melted, 1-2 mins.
- Stir the cooked linguine into the sauce along with half the chives.
- Season with salt and pepper.
TIP: Loosen the sauce with a splash of water if required.
- Share the cheesy Alfredo style chicken linguine between bowls.
- Sprinkle with the remaining chives.
- Finish with a drizzle of balsamic glaze.
