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Italian Recipes

Presto Chicken and Mushroom Linguine

Presto Chicken and Mushroom Linguine

Presto Chicken and Mushroom Linguine

with Tenderstem® and Cheese

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A customer favourite, this Presto Bacon and Mushroom Linguine is a tried-and-tested recipe that always wins with a crowd.

Tags:

Family Friendly

•Customer Favourite

Allergens:

Cereals containing gluten

•Milk

•Celery

•Egg

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

1 pack(s)

Diced British Chicken Breast**

80 grams

Sliced Mushrooms**

1 unit(s)

Garlic Clove**

150 grams

Tenderstem Broccoli**

150 grams

Creme Fraiche**

10 grams

Vegetable Stock Paste

20 grams

Grated Hard Italian Style Cheese**

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

Nutritional information

Energy (kJ)3324 kJ

Energy (kcal)794 kcal

Fat31.1 g

of which saturates17.8 g

Carbohydrate72.5 g

of which sugars7.3 g

Dietary Fiber6.3 g

Protein52.7 g

Salt1.5 g

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

Utensils

•Kettle

•Large Saucepan

•Large Frying Pan

•Garlic Press

•Colander

Instructions

Cook the Pasta

1

a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the pasta and bring back to the boil.

c) Cook until tender, 12 mins.

Start Frying

2

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the chicken and mushrooms to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Get Prepped

3

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

b) Halve the tenderstem® broccoli widthways.

Add the Tenderstem®

4

a) Once the chicken is cooked through, add the garlic and stir-fry for 30 secs.

b) When the pasta has 4 mins left, add the broccoli to the same pan and cook for the remaining time until tender.

c) Once the pasta and broccoli are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

Bring on the Sauce

5

a) Stir the reserved pasta water (see pantry for amount), creme fraiche and veg stock paste into the chicken pan, simmer for 2-3 mins.

b) Add the cooked pasta, broccoli and hard Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper.

Serve

6

a) Share the chicken and mushroom linguine between your bowls.

Enjoy!

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