Chicken, Crispy Serrano and Roasted Butternut Linguine
with Spinach and Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Mustard
- Soya
- May contain traces of allergens
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.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
3 slice(s)
Serrano Ham
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
British Chicken Breasts
Not included in your delivery
125 milliliter(s)
Reserved Pasta Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.
Pop the diced butternut 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 middle shelf until golden and cooked through, 20-30 mins. Turn halfway through.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf until cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the everything roasts, bring a large saucepan of water to the boil with ½ tsp salt for the linguine.
Halve, peel and thinly slice the red onion.
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.
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.
Return the (now empty) frying pan to medium heat with a drizzle of oil. Add the onion and stir-fry until softened, 5-6 mins. Season with salt and pepper.
Once the onion has softened, stir in the garlic and cook for 30 secs.
Pour the reserved pasta water and chicken stock paste into the pan. Bring to the boil and simmer, 2-3 mins.
Stir in the creme fraiche and Serrano ham. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and stir through the cheese until melted.
When the chicken is cooked, slice into 1cm thick slices.
Add the cooked pasta and roasted butternut squash to the pan. Toss to coat in the sauce.
Taste and add salt and pepper if needed. Add a splash of water if it's a little thick.
Share the linguine between your serving bowls. Top with the sliced chicken.
