Recipe

Chicken Linguine Alfredo

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Chicken Linguine Alfredo

Chicken cooked in a garlic and mustard cream sauce with courgette ribbons and Parmesan over linguine pasta.




Ingredients to serve 2

  • 2 x chicken breasts – cut into cubes (2cm)
  • 200g x linguine
  • 2 x courgettes – cut into cubes (5mm)
  • ½ x onion - peel and chop finely
  • ½ tsp x mixed herbs
  • 1 clove x garlic – crush, peel and chop finely
  • 100ml x cream
  • 30g x parmesan – grate finely
  • ½ tbsp x Dijon mustard
  • 3g x parsley – chop
  • . x salt & pepper (from your pantry)
  • . x olive oil (from your pantry)

Ingredients to serve 4

  • 4 x chicken breasts – cut into cubes (2cm)
  • 400g x linguine
  • 4 x courgettes – cut into cubes (5mm)
  • 1 x onion - peel and chop finely
  • 1 tsp x mixed herbs
  • 2 cloves x garlic – crush, peel and chop finely
  • 200ml x cream
  • 60g x parmesan – grate finely
  • 1 tbsp x Dijon mustard
  • 5g x parsley – chop
  • . x salt & pepper (from your pantry)
  • . x olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Pasta: Place a saucepan with lightly salted boiling water on high heat. When at a rolling boil, add the linguine and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy. Once cooked, drain and drizzle with a little olive oil. Keep warm in a colander over boiling water.

Step 3

Chicken Alfredo sauce: Place a few glugs of olive oil in a large frying pan on medium-high heat. Add the onion and sauté for 5 minutes until softened. Then add the garlic, chicken, courgettes, mixed herbs. Season with salt and pepper. Cook for 3-5 minutes, stirring occasionally so the chicken cooks. Now add the cream and mustard and turn the heat down to medium and cook for another 5 minutes until chicken is cooked through. Then mix in HALF the parmesan.

Step 4

Pasta mix: Mix HALF the chicken alfredo sauce through the pasta and season to taste with salt and pepper.

Step 5

Serve on the pasta mix on a plate, topped with the rest of the sauce, parmesan, parsley, a crack of black pepper and a drizzle of olive oil.