Prawn and Chicken Lemon Linguine
with Peas
This delicious Prawn and Chicken Lemon Linguine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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)
Lemon
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
180 grams
Linguine
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
120 grams
Peas
75 grams
Creme Fraiche
(Contains Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
75 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Zest and halve the lemon.
c) Halve, peel and thinly slice the shallot.
d) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan on high heat.
b) Add the linguine and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander.
d) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it from sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and shallot and cook, stirring frequently, until softened, 3-4 mins.
c) Stir in the garlic and cook for 1 min more.
d) Pour in the reserved pasta water and veg stock paste, stir together, then bring to the boil. Simmer for 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
a) Drain the prawns.
b) Stir the prawns, diced chicken and peas into the sauce and cook for another 5-6 mins. IMPORTANT: Wash your hands and utensils after handling raw prawns. Cook so the prawns are opaque in the middle.
a) Once the chicken and prawns are cooked, stir the creme fraiche and lemon zest into the sauce. Bring back to the boil, then remove from the heat.
b) Season with pepper, then stir through the cooked pasta.
c) Add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.
a) When ready, share the prawn linguine between your bowls.
b) Serve with any remaining lemon cut into wedges for squeezing over.
Enjoy!
