Creamy Chicken Pot Pie-Inspired Pasta
with Fresh Linguine
Traditional pot pie is a labour of love that takes time to make. We're delivering all of the flavours with half the effort by transforming it into a fresh pasta dinner.
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
2 unit(s)
Chicken Breasts
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
2 unit(s)
Cream Cheese
(Contains Milk)
56 g
Green Peas
1 unit(s)
Carrot
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 unit(s)
Yellow Onion
227 g
Fresh Linguine
(Contains Wheat, Egg May contain Egg, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
1 tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
- Pat chicken dry with paper towels. Cut into 1-inch pieces, then sprinkle over half the Dill-Garlic Spice Blend (use all for 4 ppl). Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**
- Transfer to a plate.
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water in a medium bowl, then drain and return linguine to the same pot, off heat.
- Reheat the same pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt butter.
- Add carrots, peas and onions to the pan.
- Cook, stirring often, until veggies are tender-crisp, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until coated, 1 min.
- Whisk cream cheese, 1 tsp (2 tsp) chicken stock powder and reserved pasta water into the pan, until cream cheese melts and sauce thickens slightly, 3-4 min.
- Remove the pan from heat.
- Add sauce from pan, cream, chicken (including any juices from the plate) and half the Parmesan into the large pot with linguine. Stir to combine.
- Divide pasta between bowls.
- Sprinkle remaining Parmesan over top.
