This easy chicken linguine is light enough for summer without skimping on big flavours. Salty black olives and sun-dried tomatoes liven up a fresh tomato, basil and shredded chicken sauce that's served with linguine and a peppery rocket salad.
Prep Time
30 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 red onion
red onion
1 tomato
tomato
1 garlic clove
garlic
20g basil
basil (100%)
2 tbsp tomato paste
tomatoes (sulphites)
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
Allergens highlighted by † (sulphites, milk, gluten)
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
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat
Once hot, add the chicken thigh fillets and cook for 3-4 min, turning once half way, until they're golden on both sides
Add the sun-dried tomatoes to a bowl, cover them with 250ml [400ml]boiled water and leave them to soak
2
Meanwhile, peel and finely dice the red onion[s]
Peel and finely chop (or grate) the garlic
Cut the tomatoes into wedges
3
Once the chicken thighs are golden, transfer them to a plate, leaving any juices behind
Add the chopped onion to the pan and cook for 3-4 min over a medium-low heat
Add the chopped garlic and cook for 1 min further
4
Add the tomato paste, tomato wedges, sun-dried tomatoes (including the soaking liquid), half of the balsamic vinegar and 1 tsp [2 tsp] sugar to the pan and cook for 1-2 min
Return the chicken thighs to the pan, cover with a lid and cook for 10-12 min or until cooked through
Re-boil a kettle
5
Meanwhile, 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
6
Shave the Italian hard cheese with a peeler until you end up with a pile of 'cheese shavings' and grate any remaining cheese
Chop the basil finely, including the stalks
Combine the remaining balsamic vinegar, 1 tbsp [2 tbsp] olive oil, 1 tsp [2 tsp]sugar and a pinch of salt and pepper in a small bowl - this is your balsamic dressing
7
Once the chicken is cooked through, shred itapart in the pan, using two forks - this technique is known as ‘pulling'
Add the black olives and chopped basil
Season with a pinch of salt and pepper and add the drained linguine
Tip: if the sauce looks a bit dry add some of the starchy pasta water
8
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