All the elements in this dish are classics that are made for one another. Mushrooms, carrots and thyme have nothing but love for one another and couldn't pair better with a rich creamy sauce and pasta. Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Chicken Broth Concentrate
Salt and Pepper*
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic. Peel and thinly slice the shallot into 1/4-inch slices. Quarter the mushrooms. Strip 1 tbsp thyme leaves from the stem, then finely chop. Roughly chop the parsley.
Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil, then the chicken. Cook, stirring occasionally, until chicken is golden-brown and cooked through, 7-8 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, add linguine to the pot with boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. When the chicken is done, transfer to a plate and cover with foil to keep warm. Using the same pan, add 1 tbsp oil, then the mushrooms, carrots and shallots. Cook, stirring occasionally, until the mushrooms and shallots are golden-brown, 5-6 min. When linguine is done cooking, drain and set aside.
When the veggies are done, add the garlic, thyme and tomato paste to the pan. Cook, stirring often, until fragrant, 1-2 min. Sprinkle the flour over the veggies. Cook, stirring often, until the flour coats the veggies, 1-2 min.
Remove the pan from the heat, then add 1 1/2 cups water, vinegar, Worcestershire and broth concentrates. Return the pan to medium heat. Cook, stirring often, until the sauce thickens, 2-3 min. Add the chicken and any juices from the plate. Stir together until the sauce coats the chicken.
Divide the pasta between bowls. Top with the chicken fricassee and sprinkle over the parsley.