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Lemony Chicken Linguine

Lemony Chicken Linguine

with Sugar Snap Peas

Family Friendly
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These warming and hearty Chicken Linguine with Sugar Snap Peas are bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:GlutenMilkCeleryEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

280 grams

Diced Chicken Thigh

200 grams

Linguine

(ContainsGluten)

1 pack(s)

Sugar Snap Peas

100 grams

Crème Fraîche

(ContainsMilk)

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 bag(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 unit(s)

Garlic Clove

Not included in your delivery

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3648 kJ
Energy (kcal)872 kcal
Fat37.0 g
of which saturates15.0 g
Carbohydrate87 g
of which sugars12.0 g
Protein54 g
Salt1.32 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Grater
Bowl
Frying Pan
Sieve
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve, peel and thinly slice the onion. Roughly chop the parsley (stalks and all). Halve the lemon. Peel and grate the garlic (or use a garlic press).

2

Heat a splash of oil in a large frying pan on medium heat. Add the onion and cook until soft, 5-6 mins, stir in the garlic and cook for 1 minute, then transfer to a bowl. Add another splash of oil to the pan if it's dry, increase the heat to medium high. Add the chicken and season with salt and pepper, fry until golden and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

3

Meanwhile, add the pasta (see ingredients for amount) to the boiling water and boil until tender, 12 mins. Once cooked, drain in a colander. Pop back in your pan and drizzle with oil to stop it sticking together.

4

Once the chicken is cooked, add the onions and garlic back to the frying pan with the chicken, along with the sugar snap peas and stir to combine. Next, add the creme fraiche and stock powder. Squeeze in the lemon juice and add the water (see ingredients for amount). Season with salt and pepper. Bring to the boil, stir to dissolve the stock then reduce the heat and simmer until slightly thickened, 5-6 mins.

5

Add the drained pasta to the pan, along with the three quarters of the parsley and three quarters of the cheese. Toss together and taste once more to check for seasoning. Add salt and pepper if you feel it needs it.

6

Divide the creamy chicken pasta between bowls and top with a sprinkling of the remaining cheese and the rest of the parsley. Enjoy!