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Creamy Truffle Chicken Linguine

with Mushrooms and Cheese
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
746 kcal
Protein
: 
42g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

80 grams

Green Beans

1 unit(s)

Garlic Clove

190 grams

Diced British Chicken Thigh

80 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Truffle Zest

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)3122 kJ
Energy (kcal)746 kcal
Fat32.3 g
of which saturates18.9 g
Carbohydrate71.4 g
of which sugars7 g
Dietary Fibre4.8 g
Protein42 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Chopping Board
•Grater
•Large Frying Pan
•Measuring Jug

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the linguine.

b) Trim the green beans and chop into 3 pieces.

c) When boiling, add the linguine to the water and bring back to the boil.

d) Cook until tender, 12 mins, add the green beans half way through cooking. Once cooked, drain in a colander and pop back in the pan.

e) Drizzle with oil and stir through to stop it sticking together.

2

a) In the meantime, heat a drizzle of oil in a frying pan on high heat.

b) Once hot, add the diced chicken thigh and season with salt and pepper. Cook for 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

3

a) Lower the pan to medium-high heat, then add the sliced mushrooms, season with salt and pepper and cook, stirring frequently until the chicken and mushrooms have browned, 5-6 mins

b) Add the garlic, and cook for 1 min.

c) Then stir in the creme fraiche, chicken stock paste and water for the sauce (see ingredients for amount).

4

a) Bring to the boil, then lower the heat and simmer gently until the chicken is cooked through and the sauce has thickened, 2-3mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Add the cooked pasta and green beans to the sauce and cook until piping hot.

5

a) Remove from the heat and add the cheese and truffle zest to the pasta, mix well.

b) Taste, and season with salt and pepper if it needs it.

c) Add a splash of water if needed.

6

a) Share the creamy truffle pasta between your serving bowls.

b) Enjoy!

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