Family Favourite Chicken, Serrano and Butternut Linguine
with Tenderstem® Broccoli and Creme Fraiche
Salty Serrano ham pairs with sweet butternut squash and Tenderstem® in a creamy sauce to coat linguine. That's what makes this recipe one of our favourites, and it's sure to be a favourite at your table too.
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)
Butternut Squash
1 unit(s)
Red Onion
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
3 slice(s)
Serrano Ham
180 grams
Linguine
(Contains Cereals containing gluten)
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
125 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into small 1cm chunks. Pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf of the oven until golden and tender, 25-30 mins. Turn halfway through.
While the squash roasts, bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Halve, peel and thinly slice the red onion. Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press).
Roughly tear the Serrano ham into large pieces.
When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander and pop back into the pan.
Drizzle with oil and stir through to stop it sticking together.
While your pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, lay the Serrano in the pan and fry until crispy, 2-3 mins each side, then transfer to a plate covered in kitchen paper and set aside.
Add a drizzle more oil to the pan, then add the diced chicken. Stir-fry until golden brown and cooked through, 8-10 mins. Set aside. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Put the frying pan back on medium high-heat then add the onion. Stir-fry until softened, 4-5 mins.
Add the broccoli and stir-fry for 2-3 mins. Add a splash of water and cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Once the veg is tender, remove the lid, stir in the garlic and cook for 30 secs.
Pour the reserved pasta water and chicken stock paste into the pan, then stir in the creme fraiche and Serrano ham.
Bring to the boil, then remove from the heat.
Add the cooked pasta, chicken and roasted butternut squash to the sauce.
Taste and add salt and pepper if needed. Add a splash of water if it's a little thick.
Toss gently to coat in the sauce, then serve your linguine in large bowls.
Enjoy!
