This stroganoff-inspired supper is easy comfort food. You'll add smoky paprika and chilli to chicken and mushrooms, before swirling your linguine into the creamy sauce. Strogan-off the charts!
Prep Time
20 min
Cuisine
Russian
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1 soft cheese pot (50g)<span class="strong">†</span>
190g linguine<span class="strong">†</span>
80g chestnut mushrooms
1 Dijon mustard pot (5.5g)<span class="strong">†</span>
2 x 125g British chicken breast fillets
Typical Values
per 100g
per serving
Energy
718 kJ 170 kcal
2461 kJ 583 kcal
Fat of which saturates
3.2 g 1.6 g
10.9 g 5.6 g
Carbohydrate of which sugars
22.6 g 2.1 g
77.3 g 7.2 g
Fibre
1.3 g
4.5 g
Protein
12.4 g
42.4 g
Salt
0.82 g
2.81 g
*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.
Allergens highlighted by † (celery, milk, gluten, mustard)
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
Peel and dice the brown onion[s] finely
Heat a large, wide-based pan (preferably non-stick) with 1 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
2
While the onion is softening, 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
Once done, drain the linguine, reserving a cup of the starchy pasta water
3
While the linguine is cooking, peel and finely chop (or grate) the garlic and chop the parsley finely, including the stalks
Slice the chestnut mushrooms finely
Cut the chicken breasts into large, bite-sized pieces
Add the chilli flakes (can't handle the heat? Go easy!), smoked paprika, Dijon mustard and a generous pinch of salt and pepper to a bowl, then add the chicken pieces, mix well and set aside – this is your smoky chicken
4
Once the onion has softened, increase the heat to medium-high
Add the sliced mushrooms and chopped garlic and season generously with salt and pepper
Cook for 1-2 min or until the mushrooms start to soften and brown slightly, then add the smoky chicken
5
Add half the parsley to the pan (save the rest for garnish!)
Cook for further 5-6 min or until the chicken is beginning to brown
6
Meanwhile, dissolve half [1]Knorrchicken stock cube in 100ml [200ml] of the reservedstarchy pasta water
Add the stock to the pan and cook for a further 3-4 min or until the liquid has reduced by half
7
Add the drainedlinguine 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 linguine from the heat and stir in the soft cheese – this is your smoky chicken & mushroom linguine
8
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