A savoury, mildly hot and creamy sauce coats the linguine which is topped with charred chicken marinated in spices often used in the deep south of the USA. A squeeze of lemon lifts all the flavours, ensuring a comforting but exciting plate of food. This is equally good with prawns instead of chicken if you prefer.

Cook our delicious Louisiana Linguine in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Louisiana Linguine. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Southern Spice Mix pot, a White Wine Reduction pot and a Garlic Chicken Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Louisiana Linguine in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Southern Spice Mix
  • White Wine Reduction
  • Garlic Chicken Stock

Your shopping list:

2
chicken fillets (approx 450g)
 
300g
linguine (dried)
 
1
red onion
 
2
peppers (1 green and 1 red)
 
300g
baby tomatoes
 
200ml
creme fraiche
 
3
spring onions(optional)
 
grated Parmesan cheese(optional)
 
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Our 20 minute recipe

  • 1.

    Put the chicken in a bowl with roughly 3/4 of the Southern Spice Mix and toss to coat. Cook the pasta according to pack instructions. Heat a little oil in a large pan over medium-high heat and then add the chicken (in batches, see tip). Let them cook on each side until golden brown, then remove from the pan and put into a big bowl.

  • 2.

    Add a little more oil to the pan and add the onion and green pepper. Let them cook for 5 mins, stirring occasionally so they colour gently. Add the tomatoes and the rest of the Southern Spice Mix and fry for 2 mins then tip all of the veg into the bowl with the chicken.

  • 3.

    Add 150ml of water to the pan and use a spoon to loosen all the tasty bits from the bottom of the pan, then add the White Wine Reduction and mix it in. Next stir in the Garlic Chicken Stock pot. Gently bring it to the boil then reduce the heat to medium. Mix in the crème fraîche and let it cook gently for 2 mins to thicken slightly. Return the chicken, veg and all the juices back to the pan and stir well and cook for 2 mins.

  • 4.

    Collect 2-3 tbsps of cooking water from the pasta using a mug, then drain the pasta and add it along with the reserved cooking water to the chicken and toss to coat. Serve the pasta in bowls with some spring onions or a sprinkle of parmesan cheese over it, if you like.

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Louisiana Linguine Reviews

BASED ON 15 reviews

William - Jul 17, 2018

Excellent, first meal in the bag. All loved it.

Belinda - Jul 16, 2018

Nice, but a bit too spicy for us.

Kirsty - Jul 11, 2018

Lovely and creamy, full of flavour! Can't wait to make this again!

Paula - Jul 03, 2018

Bursting with flavour yet soooo easy!

Helen - Jun 30, 2018

Amazing

Cathryn - Jun 30, 2018

Adults loved it, kids not keen. Fussy blinking kids!!

Beata - Jun 26, 2018

The sauce was so salty that to save the dish I took the veggies and chicken out of the sauce. Is that how salty they eat in Louisiana ?!

Amber - Jun 26, 2018

Lovely nice with some garlic ciabatta

Helena - Jun 19, 2018

Delish!!!!

Sian - Jun 18, 2018

Spicy!

Sara - Jun 08, 2018

Very tasty, I love the little tips.

John - Jun 06, 2018

Great meal and plenty left over for my lunch tomorrow could easily feed 3 to 4 people.

Samantha - May 25, 2018

Very nice! ????

Michelle - May 15, 2018

Absolutely beautiful a definite winner

Claire - May 12, 2018

Very confused dish. The spice mix and pasta didn’t go well together.

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