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Creamy Lemon Chicken Linguine

Creamy Lemon Chicken Linguine

Creamy Lemon Chicken Linguine

with Sugar Snap Peas

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

Tags:

New

•Family Friendly

Allergens:

Cereals containing gluten

•Milk

•Egg

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

½

Lemon

1

Garlic Clove**

80

Sugar Snap Peas

1

Chives

260

Diced Chicken Thigh

180

Linguine

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

10

Chicken Stock Paste

25

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)852 kcal

Energy (kJ)3566 kJ

Fat41.5 g

of which saturates22.2 g

Carbohydrate74.6 g

of which sugars8.2 g

Protein49 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kitchen Shears

•Medium Saucepan

•Grill Pan

•Colander

•Bowl

Instructions

Prep the Veg

1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Halve the lemon. Peel and grate the garlic (or use a garlic press).
Slice the sugar snap peas in half lengthways. Finely chop the chives (use scissors if easier).

Get Frying

2

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Cook the Pasta

3

While the chicken cooks, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Sauce Things Up

4

Once the chicken is cooked, add the garlic and fry for 1 min.
Stir in the sugar snap peas, creme fraiche and chicken stock paste. Squeeze in some lemon juice and add the water for the sauce (see pantry for amount), then stir to combine. Season with salt and pepper.
Bring to the boil, mix in half the Italian style hard cheese, then lower the heat and simmer until slightly thickened, 5-6 mins.

Combine and Stir

5

Once thickened, add the cooked pasta to the sauce. Toss together to coat well.
Taste and season with more salt and pepper if needed.

Serve

6

Share the creamy chicken linguine between your bowls.
Top with a sprinkling of chives and the remaining cheese.
Enjoy!

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