Smoky Chicken & Mushroom Linguine
This stroganoff-inspired supper is easy comfort food. You'll add smoky paprika and chilli to chicken and mushrooms, before tumbling your linguine into the creamy sauce. Strogan-off the charts!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Salt, Vegetable oil, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle, then take your chicken out of the fridge, open the packet and let it air
Peel and finely dice your brown onion[s], then heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a knob of butter over a medium heat
Once hot, add the diced onion and cook for 4-6 min or until soft and starting to brown
While the onion is softening, add your linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once cooked, drain the linguine, reserving a cup of the starchy pasta water
Meanwhile, peel and finely chop (or grate) your garlic and slice your white cup mushrooms finely
Chop your parsley finely, including the stalks
Add your chilli flakes (can't handle the heat? Go easy!), ground smoked paprika, Dijon mustard and a generous pinch of salt and pepper to a bowl
Cut your chicken breast portion[s] into bite-sized pieces and add to the bowl, then mix well and set aside – this is your smoky chicken
Once the onion has softened, increase the heat to high
Add the sliced mushrooms and chopped garlic and cook for 1-2 min or until the mushrooms start to soften and brown slightly
Once the mushrooms have started to soften, add the smoky chicken to the pan
Add half the chopped parsley (save the rest for garnish!)
Cook for a further 3-4 min or until the chicken is beginning to brown
Meanwhile, dissolve your chicken stock mix in 100ml [150ml] [200ml] reserved starchy pasta water
Add the chicken stock to the pan, reduce the heat to medium-high and cook for a further 6-8 min or until the liquid has reduced by half and the chicken is cooked through (no pink meat!)
Add the drained linguine to the pan
Tip: Give it a good stir to release the starch in the pasta and make the sauce naturally creamy
Before the liquid has fully reduced, remove the pan from the heat and stir in your soft cheese – this is your smoky chicken & mushroom linguine
Serve the smoky chicken & mushroom linguine
Garnish with the remaining chopped parsley
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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