Presto Chicken and Mushroom Linguine
with Tenderstem® and Cheese
A customer favourite, this Presto Chicken and Mushroom Linguine is a tried-and-tested recipe that always wins with a crowd.
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
180 grams
Linguine
(Contains Cereals containing gluten)
1 pack(s)
Diced British Chicken Breast
80 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the pasta and bring back to the boil.
c) Cook until tender, 12 mins.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken and mushrooms to the pan and season with salt and pepper.
c) 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.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the tenderstem® broccoli widthways.
a) Once the chicken is cooked through, add the garlic and stir-fry for 30 secs.
b) When the pasta has 4 mins left, add the broccoli to the same pan and cook for the remaining time until tender.
c) Once the pasta and broccoli are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.
a) Stir the reserved pasta water (see pantry for amount), creme fraiche and veg stock paste into the chicken pan, simmer for 2-3 mins.
b) Add the cooked pasta, broccoli and hard Italian style cheese to the sauce and gently toss to coat.
c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper.
a) Share the chicken and mushroom linguine between your bowls.
Enjoy!
