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Creamy Lemon Diced Chicken Breast Linguine

Creamy Lemon Diced Chicken Breast Linguine

with Sugar Snap Peas

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

Allergens:Cereals containing glutenMilkEgg

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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

80 grams

Sugar Snap Peas

1 bunch(es)

Chives

280 grams

Diced Chicken Breast

180 grams

Linguine

(ContainsCereals containing gluten)

150 grams

Creme Fraiche

(ContainsMilk)

10 grams

Chicken Stock Paste

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3303 kJ
Energy (kcal)789 kcal
Fat31.5 g
of which saturates18.3 g
Carbohydrate71 g
of which sugars8.0 g
Protein54.1 g
Salt1.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Kitchen Shears
Frying Pan
Colander
Instructionsarrow up iconarrow up icon
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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).

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.

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.

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.

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.

6

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