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Presto Chicken and Mushroom Linguine
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Presto Chicken and Mushroom Linguine

Presto Chicken and Mushroom Linguine

with Tenderstem® and Cheese

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

Tags:
Quick
Family Friendly
Allergens:
Cereals containing gluten
Milk
Celery
Egg

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

(Contains Cereals containing gluten)

1 pack(s)

Diced Chicken Breast

80 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

150 grams

Tenderstem Broccoli

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

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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
Protein52.7 g
Salt1.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Large Frying Pan
Grater

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!