Recipe

Solo: One Pan Chicken Linguine

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Solo: One Pan Chicken Linguine

Chicken and broccoli in a creamy sauce with a tangy lemon and basil flavour.




Ingredients to serve 1

  • 1 x free range chicken breast
  • 1 clove x garlic – crush, peel and chop finely
  • ¾ cup x boiling water
  • 1 ½ tsp x chicken stock granules
  • 50g x linguine pasta
  • ¼ x lemon
  • 5g x fresh basil - slice
  • ¼ x broccoli – remove stem, break into florets
  • 40ml x milk (from your pantry)
  • ½ tbsp x cornflour
  • 20g x parmesan – grate finely
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Keep a little basil and parmesan aside for the garnish.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 3

Pour the boiling water into a large jug or bowl. Add the chicken stock granules and stir well. Set aside.

Step 4

Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Rub the chicken with olive oil and scatter all over with freshly ground salt and pepper.

Step 5

Place a large griddle pan or frying pan on medium to high heat. Add the chicken breasts to the dry pan and cook for about 6 minutes until the chicken is brown on both sides. Remove the chicken and set aside. When cool, cut into cubes (about 2cm to 3cm wide).

Step 6

Return the same pan to the stove over low heat. Add the garlic and cook for about a minute. Now add the chicken stock, lemon juice and zest and the linguine pasta. Bring to the boil and cook for 8 minutes. Add the cubed chicken and broccoli florets and cook for another 4 minutes.

Step 7

In a cup, mix the cornflour with a few teaspoons of tap water. It should be a runny mixture. In a bowl, combine the milk, cornflour and parmesan. Add this mixture to the chicken in the pan and stir for about 3 minutes until warmed and slightly thickened.

Step 8

To serve, place the chicken on the plate. Scatter with a little parmesan and fresh basil.