HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHearty Chicken Linguine
Hearty Chicken Linguine

Hearty Chicken Linguine

in a Blush Tomato Sauce

Read more

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!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

170 g



2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

7 g


113 g

Yellow Onion

160 g

Sweet Bell Pepper

1 tbsp

Italian Seasoning

6 g


237 mL



Not included in your delivery

1 tbsp


2.25 tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Medium Bowl
Instructionsarrow up iconarrow up icon

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.


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.**


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.


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.


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.


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.