Creamy Lemon Honey Double Chicken Linguine
with Baby Spinach, Peas and Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
Easy, speedy and delicious, this Creamy Lemon Honey Double Chicken Linguine combines zesty freshness, sweet honey and a creamy sauce to complement chicken, courgette and peas. Finish with a sprinkle of cheese and you've got pasta pronto.
Ingredients
½ unit(s)
Lemon
2 unit(s)
Garlic Clove
8 unit(s)
British Chicken Thighs
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
10 grams
Chicken Stock Paste
100 grams
Baby Spinach
120 grams
Peas
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Lay the chicken thighs on a lined baking tray, drizzle with honey (see pantry for amount) and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the middle shelf until browned and cooked through, 16-18 mins.
Once cooked, remove from your oven and set aside for a couple of mins to rest. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken cooks, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
When the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Add the garlic and fry for 30 secs.
Add the lemon zest, chicken stock paste and water for the sauce (see pantry for amount) to the pan. Bring to the boil, then lower the heat and simmer until the sauce has reduced slightly, 3-4 mins.
Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Add a good squeeze of lemon juice, then stir through the peas, creme fraiche and hard Italian style cheese until piping hot and melted, 2-3 mins.
Add the cooked pastato the sauce. Toss together to coat well.
Thinly slice the chicken thighs.
Share the creamy linguine between your bowls and place the chicken on top.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon and honey combination gives the dish a bright, sweet flavour, though some found it a little bland or one-note without all the key ingredients present.
- Ease of prep: Quick and straightforward to pull together; however, several cooks flagged that the instruction to return a frying pan to the heat is confusing, as no frying pan is used beforehand.
- Suggestions: Grill the chicken in a pan first to encourage caramelisation, and consider adding the cheese as a topping rather than stirring it into the sauce to avoid a gritty texture. Adding the spinach at the end helps preserve its colour. If the sauce feels too loose, reduce the water to less than 100ml. Take care when adding water to a hot pan, as it can cause splashing.
- Next-day meals: Leftovers freeze well; one cook suggested adding fried bacon or mince when reheating for extra substance.
- Portions: The peas are generous — feel free to reduce the quantity if you prefer a more balanced mix of vegetables.
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