Chicken and Mushroom Linguine
with Italian herbs and cheese
This chicken linguine in creamy cheesy sauce is the perfect easy weeknight meal. A no-stress recipe that's simple, satisfying, and ready in less than 30 minutes.
Tags:
Quick
•Family Friendly
•Protein Rich
Allergens:
Wheat
•Milk
•Mustard
•Barley
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
150 grams
Mushrooms
260 grams
Diced Irish Chicken Breast
110 grams
Creme Fraiche
(Contains Milk)
2 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2925 kJ
Energy (kcal)699 kcal
Fat20.4 g
of which saturates11.3 g
Carbohydrate77.1 g
of which sugars7.4 g
Dietary Fiber2.8 g
Protein51.9 g
Cholesterol0 mg
Salt1.48 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
•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.
- Drizzle with oil and stir through to stop it sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Cook until browned all over, 5-6 mins.
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
4
- Add the onion, garlic, paprika and mushrooms to the chicken.
- Stir occasionally, until starting to brown, 4-5 mins.
- Pour in the cream and chicken stock.
- Simmer for 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
TIP: Loosen with a splash of water if necessary!
5
- Add the cheese and allow to melt through the sauce.
- Season to taste with salt and pepper.
- Stir the linguine into the sauce and allow to warm through.
6
- Divide the pasta between bowls.
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