Simplicity reigns supreme in this sophisticated, fresh-tasting chicken linguine dish. You'll combine classic Sicilian ingredients such as olives, capers & garlic with diced chicken breast before stirring through piping hot lemony linguine and topping with grated cheddar & fresh pea shoots. Bellissimo!
Prep Time
20 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
1 bag of capers (30g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the 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
2
Meanwhile, re-boil a kettle
Peel and roughly chop the garlic
Add the capers and blackolives to the board and chop them together with the garlic until everything's finely chopped
3
Dissolve 1/2 [1]chicken stock cube in 150ml [300ml]boiled water
4
Grate the cheddar cheese
5
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced chicken with a pinch of salt and pepper and cook for 3-4 min or until cooked through
6
Add the chopped capers, garlic and olives to the pan and cook for 1 min or until fragrant
7
Add 2 tbsp [4 tbsp]olive oil and the drained linguine to the pan
Add the chicken stock with the juice of 1/2 [1]lemon and give everything a good mix up
Season with a generous grind of black pepper and cook for 2-3 min or until the sauce begins to stick to the pasta
Tip: add a drizzle more olive oil if your pasta is looking a little dry!
8
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