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 Garlic Chicken Stock pot and a White Wine Reduction 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
  • Garlic Chicken Stock
  • White Wine Reduction

Your shopping list for 2 servings:

  • 3 boneless skinless chicken thighs
  • 200g linguine (dried)
  • 1 red onion
  • 1 green pepper
  • 12 baby tomatoes
  • 150ml creme fraiche
  • 2 spring onions (optional)
  • grated parmesan cheese (optional)
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Our 25 minute recipe

  1. Marinate the chicken

    Put the chicken in a bowl with the SOUTHERN SPICE MIX and toss to coat. 

    Cook the pasta as per pack instructions. (See Step 4 for draining instructions).

  2. Cook the chicken & veg

    Heat a little oil in a frying pan over medium-high heat and fry the chicken (in batches, see tip).  Let them cook on each side until golden brown, then remove and put aside in a bowl. 

    Add a little more oil and fry the onion and green pepper for 5 mins to lightly brown them.

    Add the tomatoes and fry for 2 mins then tip all of the veg into the bowl with the chicken. 

  3. Create the sauce

    Add 100ml 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. 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. Mix in the pasta

    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. 

  5. Serve!

    Serve the pasta sprinkled with spring onions and parmesan cheese (if having).

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Louisiana Linguine Top Reviews

Andrew - 3rd July 2020

Really tasty but felt like too much for just us 2

Charlotte - 3rd July 2020

Would 100% have this again!

Charlotte - 3rd July 2020

Would 100% have this again!

Victoria - 2nd July 2020

Creamy goodness, with a slight bit of spice

Victoria - 2nd July 2020

Creamy goodness, with a slight bit of spice

Lidia - 2nd July 2020

Love how easy this is to cook, tasty meal and easy to prepare

Sarah - 2nd July 2020

Love

Sarah - 2nd July 2020

Love

LAUREN - 1st July 2020

Very tasty, very rich!

Lisa - 1st July 2020

Loved it! So did my other half who hates pasta ???? would go with any type of pasta and rice too.

Lisa - 1st July 2020

Loved it! So did my other half who hates pasta ???? would go with any type of pasta and rice too.

Kellie - 29th June 2020

Delicious! I used chicken and prawns because I couldn’t decide on one!!!

Kellie - 29th June 2020

Delicious! I used chicken and prawns because I couldn’t decide on one!!!

Jennifer - 29th June 2020

OMG This is Delicious!! Defo tantalised my tastebuds.. will defo make this again!

Jennifer - 29th June 2020

OMG This is Delicious!! Defo tantalised my tastebuds.. will defo make this again!

Concetta - 29th June 2020

Very nice pasta dish!

Concetta - 29th June 2020

Very nice pasta dish!

Elizabeth - 28th June 2020

We've had this a few times and always enjoy

Elizabeth - 28th June 2020

We've had this a few times and always enjoy

Garry - 28th June 2020

Probably one of my favourites and I’m not a big pasta lover

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