Creamy Truffle, Chicken Breast and Tenderstem® Linguine
with Rosemary and Hazelnuts
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.
(Contains Nuts May contain Nuts)
(Contains Cereals containing gluten)
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Vegetable Stock Paste
Diced Chicken Breast
Not included in your delivery
Water for the Sauce
Bring a large saucepan of water to the boil with 0.5 tsp of salt for the linguine.
Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
Heat a small frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. Set aside. TIP: Watch them like a hawk as they can burn easily.
Meanwhile, halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Cut the Tenderstem® broccoli into thirds.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
When there are 4 mins of cooking time left, add the broccoli and cook for the remaining time.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
In the meantime, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 4-5 mins.
Once browned, add the onion. Cook the onion until softened, 4-5 mins, stirring occasionally.
Add the garlic and dried rosemary. Cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Stir in the creme fraiche, hard Italian style cheese, vegetable stock paste and the water for the sauce (see pantry for amount).
Simmer the sauce until thickened slightly, 2-3 mins. Once thickened, stir in the cooked pasta and broccoli.
Remove from the heat and stir through the truffle zest.
Taste and season with salt and pepper if needed. Add a splash of water if the sauce looks a little too thick.
Share your creamy truffle linguine between the serving bowls.
Finish by sprinkling over the toasted hazelnuts.
Step 4 MOD: If you’ve chosen to add chicken to your meal, add it to the pan before the onion. Pan-fry until golden brown all over, 4-5 mins, then add the onion to the pan and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.