Spring Lemon Chicken, Leek and Pea Linguine
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Spring Lemon Chicken, Leek and Pea Linguine

Spring Lemon Chicken, Leek and Pea Linguine

with Cheese and Rocket

Looking for a quick and tasty midweek dinner option? Try cooking up our Spring Lemon Chicken, Leek and Pea Linguie in just 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

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


serving amount

1 unit(s)


½ unit(s)


2 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

50 grams

Sun-Dried Tomato Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams


40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

240 grams

Diced British Chicken Breast

Not included in your delivery

20 grams


1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4200 kJ
Energy (kcal)1004 kcal
Fat45.1 g
of which saturates25.2 g
Carbohydrate90.5 g
of which sugars17.4 g
Protein58.7 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan


Start the Prep

a) Boil a full kettle. 

b) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Zest and half the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press). 

Boil the Pasta

a) Pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil. 

b) Add the linguine and cook until tender, 10-12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Cook the Chicken and Leek

a) Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium heat.

b) Once melted, add the diced chicken and leek and season with salt and pepper. Cook until the chicken is browned all over, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Build the Sauce

a) Add the garlic and sugar for the sauce (see pantry for amount) to the leek pan and cook, 1 min.

b) Stir in the creme fraiche, sun-dried tomato paste, veg stock paste, lemon zest and water for the sauce (see pantry for amount).

c) Bring to the boil and simmer until the chicken is cooked through and the sauce is reduced slightly, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bring it All Together

a) Add the cooked linguine and peas to the sauce. Toss to coat and simmer until piping hot, 1-2 mins. 

b) Stir in the lemon juice and half the cheese, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

Serve Up

a) Share the linguine between your bowls.

b) Sprinkle over the remaining cheese and top with a handful of rocket.