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Creamy Truffle, Chicken Breast and Tenderstem® Linguine

Creamy Truffle, Chicken Breast and Tenderstem® Linguine

with Rosemary and Hazelnuts
4.5(35)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
924 kcal
Protein
: 
56.5g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Cereals containing gluten
  • Milk
  • Egg
  • Celery
  • May contain traces of allergens
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

25 grams

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

1 unit(s)

Onion

1 unit(s)

Garlic Clove

80 grams

Tenderstem® Broccoli

180 grams

Linguine

(Contains: Cereals containing gluten)

1 sachet(s)

Dried Rosemary

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

10 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Truffle Zest

1 pack(s)

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)3865 kJ
Energy (kcal)924 kcal
Fat41.6 g
of which saturates20.2 g
Carbohydrate78.4 g
of which sugars11.6 g
Protein56.5 g
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Rolling Pin
•Large Saucepan
•Small Frying Pan
•Garlic Press
•Colander

Instructions

PDF
Go Nuts
1

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.

Get Prepped
2

Meanwhile, halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press). 

Cut the Tenderstem® broccoli into thirds.

Linguine Time
3

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.

Start the Sauce
4

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.

Get Creamy
5

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.

Finish and Serve
6

Share your creamy truffle linguine between the serving bowls.

Finish by sprinkling over the toasted hazelnuts.

Enjoy!

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