Creamy Chicken Linguine
with Mushrooms
A creamy pasta, loaded with chicken and mushrooms? You're going to feel like you're in a restaurant, right in your own home.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
170 g
Linguine
(Contains: Wheat)
113 g
Mushrooms
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 unit(s)
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite. Strain linguine, then return to the pot, off heat.
- Meanwhile, quarter mushrooms.
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Pat chicken dry with paper towels, then season with salt and pepper.
- Sprinkle 2 tsp (4 tsp) Chicken Stock Powder and half the Parm over the chicken.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Add 1 tbsp (2 tbsp) butter to the pan (used in step 3), then swirl the pan to melt.
- Add the onions, peas and mushrooms. Cook for 3-4 min, stirring occasionally, until softened.
- Add garlic puree, cream cheese and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring often, until cream cheese melts.
- Add Cream Sauce Blend and remaining Parmesan. Bring to a boil. Once boiling, reduce heat to medium. Cook for 2-3 min, stirring often, until slightly thickened.
- Season with salt and pepper.
- Pour cream sauce over linguine, then toss to combine.
- Divide linguine between plates.
- Slice chicken.
- Top linguine with chicken.
