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Italian Recipes

Summer Chicken Linguine

Summer Chicken Linguine

Summer Chicken Linguine

with Sugar Snap Peas

Recipe Development TeamPublished on June 22, 2018

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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

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.

Total35 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

Chicken Stock Powder

Diced Chicken Thigh

Creme Fraiche

Easy Garlic

Linguine

Sugar Snap Peas

Lemon

Basil

Red Onion

Grated Hard Italian Style Cheese

Not included in your delivery

Water

Nutritional information

Energy (kcal)794 kcal

Energy (kJ)3322 kJ

Fat28 g

of which saturates11 g

Carbohydrate87 g

of which sugars11 g

Protein54 g

Salt1 g

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

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Bowl

•Grill Pan

•Spoon

•Strainer

Cooking Instructions and Tips

Prep the Veggies

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.

Get Cooking

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.

Finish the Sauce

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.

Cook the Pasta

4

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

Add the Pasta

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.

Serve and Dig in!

6

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

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