Solo: Chicken Linguine

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Solo: Chicken Linguine

Al dente pesto linguine with blushed tomatoes and baby spinach finished with nutty parmesan.

Ingredients to serve 1

  • 1 x Chicken Breast
  • 75g x Cherry Tomatoes
  • 50g x Swiss Chard - shredded
  • 2.5g x Parsley - chopped
  • 1 clove x Garlic - chopped
  • 20ml x Basil Pesto
  • 75g x Linguine
  • 7.5g x Grated Parmesan
  • 15g x Butter (from your pantry)
  • Salt and pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Reserved Pasta Water (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your swiss chard and Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

To stop your pasta from sticking together, only add it once your water boils rapidly and use tongs to separate and move it around.

Step 1- Linguine

Cook your linguine in a large saucepan of salted, boiling water for 10-12 minutes until al dente. Drain through a colander, reserving some of the pasta cooking water for later.

Step 2 - Roast Tomatoes

Place your cherry tomatoes on an oven tray, drizzle with olive oil and season with salt and pepper. Place in the oven for 6-8 minutes until soft.

Step 3 - Finishing your Linguine

Season your chicken breasts with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and fry the breasts for 2-3 minutes on each side until completely cooked through. Remember flattened chicken breasts cook much quicker. Transfer to a chopping board, once done. Now add your butter, chopped garlic and shredded swiss chard to the same pan and cook with a few dashes of your pasta cooking liquid until the chard wilts. When your linguine is done, combine it with this mixture and finish with your chopped parsley, roasted tomatoes and half of your grated parmesan.

To Serve

Divide your linguine amongst your servings and top with your chicken breasts, whole or sliced. Finish with your remaining parmesan and dollops of basil pesto. Enjoy!