Creamy Chicken Linguine
Chicken Linguine with Roasted Broccoli
Some people prefer chicken breast, but at HelloFresh, we’re ‘Team Thigh’. Not only are they juicier, but they are also packed with more flavour than your standard breast due to their high fat content, making this linguine the ultimate taste sensation. The trick to this recipe is to use a big pan. This gives the meat plenty of room to fry, so the thighs can turn a nice golden colour.
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.
Ingredients
200
Broccoli Florets
½
Chicken Stock Powder
4
Streaky Bacon
100
Creme Fraiche
½
Onion
260
Diced Chicken Thigh
200
Linguine
1
Flat Leaf Parsley
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put a large saucepan of water on to boil with a pinch of salt for the pasta. Chop the bacon into 1cm wide strips (you can use scissors!). Halve the onion through the root, peel then slice into thin half moons. Finely chop the parsley.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the bacon and cook until crispy, stirring occasionally, 5 mins. While the bacon cooks, spread the broccoli florets on a baking tray and drizzle with oil, a pinch of salt and black pepper. Set aside.
Once the bacon is cooked, add the chicken to the pan (pop it back on medium high heat) and season with a pinch of salt and black pepper. Cook until browned, 5 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Add the onion and cook until soft, 5 mins. If the onion browns, that's fine, it will just add to the flavour!
Roast the broccoli on the top shelf of your oven until crispy, 12-15 mins, shaking the tray halfway through cooking. At the same time, add the linguine to your pan of boiling water and cook, 11-12 mins. Once cooked, drain in a colander and return it to the pan (off the heat). Drizzle with a little olive oil to stop the pasta sticking together.
Add the water (see ingredients for amount) and stock powder to the chicken mixture. Stir to dissolve the stock and then bubble away for 5 mins. Stir to make sure you get all the yummy meaty bits from the bottom of the pan. Add the crème fraîche to the pan, mix well in and bring back to the boil. Simmer for 1-2 mins, then remove the pan from the heat. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Add the drained pasta to the sauce along with half the cheese. Toss it together (or just stir!). Season with a good pinch of salt and black pepper. Serve the chicken linguine in bowls with the roasted broccoli on top. Sprinkle over the remaining cheese and parsley - or not, if the kids aren't keen! Enjoy!
