Creamy Lemon Diced Chicken Breast Linguine
with Sugar Snap Peas
This Creamy Lemon Diced Chicken Breast Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
1
Chives
260
Diced Chicken Breast
180
Linguine
(Contains Cereals containing gluten)
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
25
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. Finely chop the chives (use scissors if easier).
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. The chicken is 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.
Once 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 in the sugar snap peas, creme fraiche and chicken stock paste. Squeeze in some lemon juice and add the water for the sauce (see pantry 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 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 chives and the remaining cheese.
Enjoy!
Step 2 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
