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.
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)
100 milliliter(s)
Water
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.
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.
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.
Share your pasta between your bowls.
Enjoy!