Spring Lemon Chicken, Leek and Pea Linguine
with Cheese and Rocket
Looking for a quick and tasty midweek dinner option? Try cooking up our Spring Lemon Chicken, Leek and Pea Linguie in just 20-25 minutes for a delicious and speedy meal.
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)
Leek
½ unit(s)
Lemon
2 unit(s)
Garlic Clove
180 grams
Linguine
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
50 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
240 grams
Diced British Chicken Breast
Not included in your delivery
20 grams
Butter
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
c) Zest and half the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil.
b) Add the linguine and cook until tender, 10-12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium heat.
b) Once melted, add the diced chicken and leek and season with salt and pepper. Cook until the chicken is browned all over, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the garlic and sugar for the sauce (see pantry for amount) to the leek pan and cook, 1 min.
b) Stir in the creme fraiche, sun-dried tomato paste, veg stock paste, lemon zest and water for the sauce (see pantry for amount).
c) Bring to the boil and simmer until the chicken is cooked through and the sauce is reduced slightly, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Add the cooked linguine and peas to the sauce. Toss to coat and simmer until piping hot, 1-2 mins.
b) Stir in the lemon juice and half the cheese, then remove from the heat.
c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.
a) Share the linguine between your bowls.
b) Sprinkle over the remaining cheese and top with a handful of rocket.
Enjoy!
