Recipe: Smoked Chicken Linguine

March 9, 2012 | Alison Clinch | Free Range Poultry, Recipes | Leave a Comment

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With baby number two on the way, my food cravings are all over the place. Sometimes it’s all about sweet, sometmes it’s all about savoury and at the moment it’s all about carbs! This dish wins on both the flavour and filling fronts.

Ingredients:

2 smoked chicken breast fillets, thinly sliced
250g fresh linguine (freeze the other half of the packet for another meal)
1 leek, thinly sliced
3 garlic cloves, chopped
300g mushrooms, sliced
1/2 cup dry white wine
300ml thick cream
2 tsps fresh thyme, chopped
1 tbsp olive oil

Method:

Heat the olive oil in a saucepan. Add the leek and cook over low heat until soft. Add the garlic and cook for one minute. Pour in the wine and simmer for 2-3 minutes or until the liquid has reduced by half.
Increase the heat to medium, add the mushrooms and thyme and cook for 5 minutes for until any excess liquid has been absored. Add the cream and sliced chicken. Reduce the heat and simmer for 4-5 minutes, or until the sauce has thickened slightly.
Cook the pasta in a large pot of boiling water. Drain and divide among serving plates. Spoon on the sauce and serve with garlic bread for a real carb fix.

Serves 4 Cheers, Alison

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.