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 4 servings:

  • 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)

Our 25 minute recipe

  1. Cook the chicken

    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. Fry the veg

    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. Create the sauce

    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. 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.

    Serve the pasta in bowls with some spring onions or a sprinkle of parmesan cheese over it, if you like. 


Louisiana Linguine Reviews

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