This creamy, chicken linguine is a great midweek meal for those looking for a quick and easy-to-follow recipe. We love its decadent, Italian taste.
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Yields:
4
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
610
Ingredients
1 tsp. olive oil
225 g chestnut mushrooms (quartered)
300 g chicken thigh fillets, cut into finger-sized strips
75 g cubed pancetta
300 g linguine
3/4 tsp. wholegrain mustard
1 Tbsp. fresh thyme leaves
250 g ricotta
40 g Grana Padano, grated, plus optional extra to serve
Directions
Step 1Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large, deep frying pan over medium-high heat and fry the mushrooms, chicken and pancetta until all the liquid in the pan has evaporated and the mushrooms and chicken are taking on some golden colour.
Step 2Meanwhile, cook the pasta in the boiling water according to pack instructions. Drain, reserving a large mugful of the starchy cooking water.
Step 3Stir the mustard, a large pinch of salt, plenty of freshly ground black pepper and most of the thyme into the chicken pan. Next add the drained pasta, ricotta, Grana Padano and most of the reserved cooking water.
Step 4Stir well over medium heat, mixing until the ricotta has broken down into a smooth sauce. Add more reserved cooking water if needed for a creamy consistency. Check seasoning and serve sprinkled with remaining thyme and extra Grana Padano, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
