Summer Chicken Linguine
with Sugar Snap Peas
Create this Summer Linguine - an all time family favourite. We have made it quick and easy for you to knock-up in just six steps.
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 conflict 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.
/ serving 4 people
/ serving 4 people
1 unit(s)
Red Onion
1 bunch(es)
Basil 20g
1 unit(s)
Lemon
1 sachet
Easy Garlic
420 grams
Diced Chicken Thigh
400 grams
Linguine
(ContainsCereals containing gluten)2 pack(s)
Sugar Snap Peas
1 pot(s)
Creme Fraiche
(ContainsMilk)1 sachet
Chicken Stock
1 pack(s)
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
50 milliliter(s)
Water
Put a large pan of water onto boil and add a good pinch of salt. Halve, peel and thinly slice the onion. Pull the basil leaves from their stalks. Finely chop the stalks and roughly chop the leaves. Keep separate. Halve and juice the lemon.
Add a splash of oil to a large frying pan on medium heat. Add the onion and basil stalks, cook until soft, 5 mins. Add the garlic puree, cook for another 2 mins stirring frequently, then transfer to a bowl. Add another splash of oil to the pan if it's dry, increase the heat to medium-high and fry the chicken until golden and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Add the onions and garlic back to the frying pan with the chicken, along with the sugar snap peas, stir to combine. Next, add the creme fraiche, chicken stock, lemon juice and water (see ingredients for amount), along with a pinch of salt and pepper. Bring to the boil, stir to dissolve the stock pot then reduce the heat and let simmer until slightly thickened, 5 mins.
Meanwhile, add the pasta (see ingredients for amount) to the boiling water and boil for 6 minutes, then drain in a colander.
Add the drained pasta to the pan, along with the 3/4 of the basil and 3/4 of the cheese. Toss together and taste once more to check for seasoning.
Divide the creamy chicken pasta between bowls and top with a sprinkling of the remaining parmesan and the leftover basil. Game, set, match!