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Summer Chicken Linguine

Summer Chicken Linguine

with Sugar Snap Peas

Kids Choice
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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.

Tags:Family Friendly
Allergens:Cereals containing glutenMilkEgg

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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3322 kJ
Energy (kcal)794 kcal
Fat28.0 g
of which saturates11.0 g
Carbohydrate87 g
of which sugars11.0 g
Protein54 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Bowl
Frying Pan
Spoon
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Meanwhile, add the pasta (see ingredients for amount) to the boiling water and boil for 6 minutes, then drain in a colander.

5

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.

6

Divide the creamy chicken pasta between bowls and top with a sprinkling of the remaining parmesan and the leftover basil. Game, set, match!