Creamy Lemon Chicken Breast Linguine
with Sugar Snap Peas
This Creamy Lemon Diced Chicken Breast 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
½
Lemon
1
Garlic Clove
80
Sugar Snap Peas
260
Diced British Chicken Breast
180
Linguine
(Contains Cereals containing gluten)
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Halve the lemon. Peel and grate the garlic (or use a garlic press).
Slice the sugar snap peas in half lengthways.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken cooks, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
When the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the chicken is cooked, add the garlic and fry for 1 min.
Stir the sugar snap peas, creme fraiche and chicken stock paste into the same pan. Squeeze in some lemon juice and add the water for the sauce (see ingredients for amount), then stir to combine. Season with salt and pepper.
Bring to the boil, mix in half the Italian style hard cheese, then lower the heat and simmer until slightly thickened, 5-6 mins.
Once thickened, add the cooked pasta to the creamy sauce. Toss together to coat well.
Taste and season with more salt and pepper if needed.
Share the creamy chicken linguine between your bowls.
Top with a sprinkling of the remaining cheese.
Enjoy!
