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Chorizo and Chicken Breast Linguine in Creamy Sauce
Chorizo and Chicken Breast Linguine in Creamy Sauce

Chorizo and Chicken Breast Linguine in Creamy Sauce

with Peas, Rocket and Balsamic Glaze

Get 50% off 1st box + free dessert for life!

This Chorizo and Chicken Breast Linguine in Creamy Sauce is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
•Milk
•Egg
•Sulphites

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.

Total25 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Linguine

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove**

60 grams

Diced Chorizo

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

260 grams

Diced British Chicken Breast

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3981 kJ
Energy (kcal)952 kcal
Fat41.8 g
of which saturates21.8 g
Carbohydrate81.3 g
of which sugars12.5 g
Protein60.6 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander
•Large Saucepan
•Pan
•Garlic Press
•Large Frying Pan

Instructions

Cook the Pasta
1

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Garlic Time
2

While the pasta cooks, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Fry the Chicken and Chorizo
3

Once the oil is hot, add the diced chicken and chorizo and fry until they start to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Next, add the garlic, stir-fry for 30 secs. 

Make your Creamy Sauce
4

Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Stir and Combine
5

Once the sauce has thickened, stir in the peas and the hard Italian style cheese. Cook until the peas are piping hot, 1-2 mins. 

Stir in the cooked pasta. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The chicken is cooked through when no longer pink in the middle.

Finish and Serve
6

Share the creamy chicken and chorizo linguine between your bowls.

Top with a handful of rocket and drizzle over the balsamic glaze to finish.

Enjoy!

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Explore Similar Recipes

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