Creamy Tomato Linguine and Nandos Sauce Chicken Thighs
with Roasted Baby Plum Tomatoes
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.
Ingredients
3 unit(s)
British Chicken Thighs
125 grams
Baby Plum Tomatoes
180 grams
Linguine
(Contains Cereals containing gluten)
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Nando's Peri-Peri Sauce
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to a boil with 0.5 tsp of salt for the linguine.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.
While the chicken fries, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel.
Once the chicken is browned, pop it onto a baking tray lined with foil, and season with salt and pepper. Pop the parcel onto the same tray. (Keep the pan with the chicken juices, this will add to the flavour later on!)
When the oven is hot, place the baking tray on the top shelf until the tomatoes have softened, and the chicken is cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When boiling, add the linguine to the 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.
When the pasta and chicken have 5 mins left, return the (now empty) chicken pan to medium-high heat.
Once hot, add the tomato puree, creme fraiche, chicken stock paste, water and sugar for the sauce (see pantry for both amounts).
Simmer until thickened, 2-3 mins.
When everything is ready, drizzle the honey (see pantry for amount) over each thigh and turn to glaze. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Transfer your chicken thighs to a board and slice diagonally into strips. Drizzle over the Nandos sauce.
Stir your linguine and roasted baby plums through the sauce. Add a splash of water if it's a little too thick. Taste, season with salt and pepper if needed.
Share your creamy tomato linguine between your serving bowls.
Top with your Nandos chicken.
Enjoy!
