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Hearty Chicken Linguine

Hearty Chicken Linguine

in a Blush Tomato Sauce

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Say goodbye to run of the mill ragu! Juicy, tender chicken thighs take this rosé ragu to the next level. Heavy cream transforms the tomato sauce into a blushing, velvety restaurant-worthy sauce!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

170 g

Linguine

(ContainsWheat/Blé)

2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

7 g

Parsley

113 g

Yellow Onion

160 g

Sweet Bell Pepper

1 tbsp

Italian Seasoning

6 g

Garlic

237 mL

Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4435 kJ
Calories1060 kcal
Fat55 g
Saturated Fat27 g
Carbohydrate89 g
Sugar19 g
Dietary Fiber8 g
Protein48 g
Cholesterol275 mg
Sodium510 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Strainer
Slotted Spoon
Medium Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve, peel, then cut the onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop the parsley.

2

Pat the chicken dry with paper towels. Cut the chicken into 1/2-inch pieces. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Increase the heat to medium-high. Add chicken and garlic. Cook, stirring often, until cooked through, 4-5 min.**

3

While chicken cooks, add linguine to the pot with boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain linguine and return to the same pot. Set aside, off heat.

4

When chicken is done, remove the pan from heat. Using a slotted spoon, transfer chicken to a medium bowl. Drain all but 1/2 tbsp fat (dbl for 4 ppl) from the pan. Heat the same pan (with remaining fat) over medium heat. When hot, add peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper.

5

Add cooked chicken, tomato sauce, crushed tomatoes, cream and Italian seasoning to the pan. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min.

6

Add chicken sauce to the pot with linguine. Season with salt and pepper, then toss together to coat. Divide the hearty chicken linguine between bowls and sprinkle parsley over top.