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Creamy Chicken Linguine

Creamy Chicken Linguine

Chicken Linguine with Roasted Broccoli

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Some people prefer chicken breast, but at HelloFresh, we’re ‘Team Thigh’. Not only are they juicier, but they are also packed with more flavour than your standard breast due to their high fat content, making this linguine the ultimate taste sensation. The trick to this recipe is to use a big pan. This gives the meat plenty of room to fry, so the thighs can turn a nice golden colour.

Allergens:GlutenCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Streaky Bacon Rasher

280 grams

Chicken Thigh

½ unit(s)

Onion

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Broccoli

200 grams

Linguine

(ContainsGluten)

½ sachet

Chicken Stock Powder

(ContainsCelery)

1 pack(s)

Creme Fraiche

(ContainsMilk)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3954 kJ
Energy (kcal)945 kcal
Fat40.0 g
of which saturates17.0 g
Carbohydrate78 g
of which sugars9.0 g
Protein71 g
Salt1.78 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Saucepan
Baking Tray
Frying Pan
Strainer
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Put a large saucepan of water on to boil with a pinch of salt for the pasta. Chop the bacon into 1cm wide strips (you can use scissors!). Halve the onion through the root, peel then slice into thin half moons. Finely chop the parsley.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the bacon and cook until crispy, stirring occasionally, 5 mins. While the bacon cooks, spread the broccoli florets on a baking tray and drizzle with oil, a pinch of salt and black pepper. Set aside.

3

Once the bacon is cooked, add the chicken to the pan (pop it back on medium high heat) and season with a pinch of salt and black pepper. Cook until browned, 5 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Add the onion and cook until soft, 5 mins. If the onion browns, that's fine, it will just add to the flavour!

4

Roast the broccoli on the top shelf of your oven until crispy, 12-15 mins, shaking the tray halfway through cooking. At the same time, add the linguine to your pan of boiling water and cook, 11-12 mins. Once cooked, drain in a colander and return it to the pan (off the heat). Drizzle with a little olive oil to stop the pasta sticking together.

5

Add the water (see ingredients for amount) and stock powder to the chicken mixture. Stir to dissolve the stock and then bubble away for 5 mins. Stir to make sure you get all the yummy meaty bits from the bottom of the pan. Add the crème fraîche to the pan, mix well in and bring back to the boil. Simmer for 1-2 mins, then remove the pan from the heat. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle.

6

Add the drained pasta to the sauce along with half the cheese. Toss it together (or just stir!). Season with a good pinch of salt and black pepper. Serve the chicken linguine in bowls with the roasted broccoli on top. Sprinkle over the remaining cheese and parsley - or not, if the kids aren't keen! Enjoy!