Creamy Chicken and Mushroom Pasta
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Creamy Chicken and Mushroom Pasta

with Hard Italian Style Cheese

Allergens:
Cereals containing gluten
•Milk
•Egg

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.

Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

240 grams

Diced British Chicken Thigh

1 sachet(s)

Dried Rosemary

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains Milk)

15 grams

Wild Mushroom Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water

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Nutritional information

Energy (kJ)3484 kJ
Energy (kcal)833 kcal
Fat40.5 g
of which saturates20.7 g
Carbohydrate73.6 g
of which sugars7.6 g
Protein46.2 g
Salt1.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan

Instructions

1

Boil a full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.

Boil the pasta, 12 mins. Once cooked, drain and drizzle with olive oil. 

2

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

Once hot, fry the chicken, dried rosemary and mushrooms, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

3

Stir through the creme fraiche, wild mushroom paste and water for the sauce (see pantry for amount). 

Simmer the sauce until thickened slightly, 3-4 mins.

Stir through the hard Italian style cheese and linguine. 

4

Share your pasta between your bowls. 

Enjoy!

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