Creamy Truffle, Chicken Breast and Tenderstem® Linguine

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.