Smoked Chicken & Mushroom Linguine

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle Peel and finely dice the brown onions Heat a large wide based pan with 1 tbsp vegetable oil and a knob of butter over a medium heat

Step 2

Add the linguine to a pot of boiled water with a large pinch of salt and bring the water to the boil Cook the linguine for 8-10 minutes or until cooked with a slight bite Drain the linguine and reserve a cup of starchy pasta water While the linguine is cooking peel and finely chop the garlic and slice the chestnut mushrooms finely

Step 3

Chop the parsley finely, including the stalks Add the chilli flakes, smoked paprika, Dijon mustard and a generous pinch of salt and pepper to a bowl Cut the chicken breast into large bite sized pieces and add them to the bowl, then mix it and set aside

Step 4

Once the onion has softened increase the heat Add the sliced mushrooms and chopped garlic and cook for 1-2 minutes or until the mushrooms start to soften and brown slightly

Step 5

Once the mushrooms have started to soften add the smoky chicken to the pan Add half the chopped parsley Cook for a further 5-6 mins or until the chicken is beginning to brown

Step 6

Dissolve the chicken stock mix in 100ml reserved starchy pasta water Add the chicken stock to the pan and cook for a further 3-4 minutes or until the liquid has reduced by half

Step 7

Add the dried linguine to the pan Give it a 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

Step 8

Serve and garnish with the remaining chopped parsley