Creamy chicken linguine
This creamy pasta dish showcases plenty of delicious Italian ingredients. SERVES 4 PREP 20min COOK about 20min • 1tsp olive oil
• 225g chestnut mushrooms, quartered
• 300g chicken thigh fillets, cut into finger-sized strips
• 75g pancetta cubes • 300g linguine • ¾tsp wholegrain mustard • 1tbsp fresh thyme leaves • 250g ricotta • 40g Grana Padano, grated, plus extra to serve (optional)
1 Bring a large pan of salted water to the boil. Meanwhile, heat oil in a large, deep frying pan over a medium-high heat and fry mushrooms, chicken and pancetta until all the liquid in the pan has evaporated and mushrooms and chicken are taking on some golden colour.
2 Cook the linguine according to the pack instructions. Drain the pasta, reserving a large mugful of cooking water. Set aside.
3 Stir 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.
4 Stir well over a 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 the remaining thyme and extra Grana Padano, if you like.
PER SERVING (WITHOUT EXTRA CHEESE): CALS 610; FAT 26G; SAT FAT 12G; CARBS 56G