Chicken Breast and Chorizo Tomato Linguine
with Roasted Pepper and Mushrooms
This Chicken Breast and Chorizo Tomato Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
180 grams
Linguine
(Contains Cereals containing gluten)
1 unit(s)
Garlic Clove
60 grams
Diced Chorizo
120 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.
c) Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until softened, 15-18 mins.
a) While the pepper chunks roast, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium heat.
a) Once the oil is hot, add the diced chicken, chorizo and mushrooms. Fry until golden, 5-6 mins.
b) Add the garlic and stir-fry for 30 secs, then stir in the passata, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).
c) Season with salt and pepper. Bring to the boil and simmer until thickened, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Once the sauce has thickened, combine the roasted pepper, cooked pasta and sauce in whichever pan is the largest.
b) Stir in half the hard Italian style cheese, adding a splash of water if it's a little too thick.
c) Season to taste with salt and pepper if needed.
a) Share your chicken and chorizo linguine between your bowls.
b) Sprinkle with the remaining cheese to finish.
Enjoy!
