Lemon Chicken Linguine and Veggies

Name: Lemon Chicken Linguine and Veggies with Fresh Parsley
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 15 Grams of Plain flour; 5 Grams of Garlic powder; 2 Grams of Dried thyme; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Butter; 250 Grams of Mushroom; 1 Piece of Small zucchini; 150 Grams of Cherry tomatoes; 180 Grams of Linguine; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Chicken stock cube; 200 ML of Whole milk; 1 Piece of Lemon; 15 Grams of Fresh parsley

with Fresh Parsley

A lightly creamed and zesty one-pot dish with zucchinni, mushrooms, and cherry tomatoes.

91 Reviews

Cals 771 · Prot 69 · Carbs 96 · Fat 13

Family Friendly

40 min

Lemon Chicken Linguine and Veggies with Fresh Parsley

A lightly creamed and zesty one-pot dish with zucchinni, mushrooms, and cherry tomatoes.

91 Reviews

Cals 771 · Prot 69 · Carbs 96 · Fat 13

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Plain flour 10*11*

15 Grams

Garlic powder

5 Grams

Dried thyme

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Butter 4*

10 Grams

Linguine

Mushroom

250 Grams

Small zucchini

1 Piece

Cherry tomatoes

150 Grams

Linguine 10*11*

180 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Chicken stock cube 4*5*9*15*

1 Piece

Whole milk 4*

200 ML

Lemon

1 Piece

Fresh parsley

15 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3221 / 771
Fats (g)	13.1
of which saturated (g)	6.6
Carbohydrates (g)	96
of which sugars (g)	11.2
Fibers (g)	10.1
Proteins (g)	69.1
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Clean the mushrooms with a damp paper towel (don't wash them).
Roughly chop or slice them into bite-sized pieces.
Slice the zucchini into half moons.
Chop the cherry tomatoes in half.

2 Prep chicken

Chop the chicken breast into strips or bite-sized pieces.
In a bowl, combine the flour, garlic powder, dried thyme, a pinch of salt and pepper.
Add the chicken.
Mix to coat.

3 Boil pasta

Bring a large pot of salted water to the boil.
Once boiling, add the linguine.
Cook for 8-10 min until 'al dente' or cooked to your liking.
Reserve 150 ml of pasta water, then drain the linguine once cooked.

4 Fry

Heat a pot over medium-high heat with a drizzle of oil.
Fry the mushrooms, zucchini, and tomatoes with a pinch of salt for 5 min until softened.
Set aside on a plate.
In the same pot, melt the butter.
Fry the chicken for 5-7 min until golden and cooked through.
Add 0.5 chicken stock cube and whole milk. Stir through.
Bring to a simmer.
Cook for 1-2 min further.

5 Add pasta

Thinly slice the lemon into half moons, removing any seeds.
Pick and roughly chop the parsley.
Add the cooked vegetables, lemon slices, linguine, and the reserved pasta water to the pot.
Cook for another 2-3 min until the linguine is coated in sauce.
Turn off the heat.
Mix in the parsley, reserving a handful for garnishing.