Creamy Chicken Stroganoff with Mushrooms and Baby Spinach

Boil a pot of water for step 2. Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and roughly chop, discarding stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Once water is boiling, add the linguine and cook for 7-9 minutes until al dente. Save 1/2 cup of pasta water and drain pasta well.

Pat the chicken dry with a paper towel and season with salt and pepper on both sides. Heat a deepsided pan on medium high heat with a drizzle of oil. Add chicken and cook for 3 minutes on each side or until cooked through. Remove from the pan and set aside.

To the same pan add butter. Once melted add onions and garlic, cook for 2 minutes. Add mushrooms, cook for 3 minutes. Add sour cream, sauce base and 1/2 parsley, cook for 1-2 minutes. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper. Add the chicken, coat it in the sauce, cook for 1-2 minutes until chicken is warmed through.

Tip! If you prefer more sauce you can add a few Tbsp of pasta water to the sauce.

Remove chicken from sauce and slice. Mix linguine through the sauce until coated. Divide linguine and stroganoff sauce between plates. Top with sliced chicken and garnish with the remaining parsley. Enjoy!

Boil a pot of water for step 2. Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and roughly chop, discarding stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Once water is boiling, add the linguine and cook for 7-9 minutes until al dente. Save 1/2 cup of pasta water and drain pasta well.

Pat the chicken dry with a paper towel and season with salt and pepper on both sides. Heat a deepsided pan on medium high heat with a drizzle of oil. Add chicken and cook for 3 minutes on each side or until cooked through. Remove from the pan and set aside.

To the same pan add butter. Once melted add onions and garlic, cook for 2 minutes. Add mushrooms, cook for 3 minutes. Add sour cream, sauce base and 1/2 parsley, cook for 1-2 minutes. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper. Add the chicken, coat it in the sauce, cook for 1-2 minutes until chicken is warmed through.

Tip! If you prefer more sauce you can add a few Tbsp of pasta water to the sauce.

Remove chicken from sauce and slice. Mix linguine through the sauce until coated. Divide linguine and stroganoff sauce between plates. Top with sliced chicken and garnish with the remaining parsley. Enjoy!