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Prep Time
30 min
Cuisine
Italian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 708 kJ 168 kcal |
3248 kJ 771 kcal |
Fat of which saturates |
4.8 g 1.6 g |
22.1 g 7.4 g |
Carbohydrate of which sugars |
19.3 g 3.5 g |
88.4 g 16 g |
Fibre | 1.7 g | 7.8 g |
Protein | 11.7 g | 53.6 g |
Salt | 0.38 g | 1.73 g |
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.
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
Meanwhile, peel and finely dice the red onion[s]
Peel and finely chop (or grate) the garlic
Cut the tomatoes into wedges
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
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
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
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
Once the chicken is cooked through, shred it apart 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
Wash and dry the rocket then tumble it with the cheese shavings and the balsamic dressing
Serve the fresh tomato & chicken ragu and garnish with the remaining grated cheese
Enjoy!