Creamy Chicken and Prawn Linguine

How to make Creamy Chicken and Prawn Linguine

Prep Time: 8 - 10 minutes        |        Cook Time: 10 - 12 minutes        |        Serves: 4 - 6

Ingredients

• 250g Cucina free range egg pasta linguine
• 250g Ocean Royale raw prawns peeled tail off
• 250g Ready, Set…Cook free range marinated herb and lemon chicken breast fillets
• 1 tbsp The Olive Tree olive oil
• 3-4 cloves Stonemill minced garlic
• 400g medley mix tomatoes, halved
• 1 cup The Fresh Salad Co baby spinach
• 2 shallots, sliced
• 2 x 300ml Farmdale cooking cream
• 2 tbsp Remano grated parmesan cheese
• ½ cup Emporium Selection flaked grana padano cheese

Method

1. Boil linguine in salted water for 6-8 minutes or until al dente. Drain and set aside.
2. In a frypan, cook chicken then set aside. Toss prawns in pan for 3 minutes either side. Remove from pan and set aside.
3. Add garlic and cream to frypan and cook to reduce the cream.
4. Add the halved tomatoes, baby spinach and shallots. Mix through chicken and prawns.
5. Return cooked linguine back to the pan. Gently mix in the grated parmesan.
6. Serve topped with flaked grana padano.