Linguine stew and crusted caramelized chicken


  • 50g Panzani Linguine
  • 707 ml water
  • 2 cubes organic chicken stock
  • 80ml dry white wine
  • 60g of coconut cream
  • 10g of red curry paste
  • ½ onion i.e. 40g
  • 15g of celery stalk 
  • 3
  • chilli peppers 1
  • garlic clove 180g
  • of chicken fillet 4
  • pinches of Colombo powder 30g
  • of honey 5g
  • Juice of 1 a lemon 40g
  • of roasted salted peanuts  1
  • shallot 5

Preparations steps

  • 1. First prepare the broth: put the water, coconut milk, wine, stock cubes, and curry paste into a pot. Add 1 chilli pepper, chopped lengthwise, and the garlic, onion and celery. Turn on the heat and bring to a low boil, then allow the whole thing to infuse for 15 minutes.
  • 2. Add the Panzani Linguine and allow to cook for 18 minutes. Remove from heat and prepare the chicken.
  • 3. Mix the honey, salt, Colombo curry powder and lemon juice together in a plate. Marinate the chicken in the mixture for 3 minutes. Meanwhile, roughly crush the peanuts.
  • 4. Pour a drizzle of olive oil into a skillet and brown the chicken in it for 3 minutes over high heat. After the chicken has been cooking for 2 minutes, add the peanuts to the frying pan and coat the chicken in them. Turn off the heat and cut the chicken into 1 cm thick slices.
  • 5. Finish off Linguine Broth by adding in some coarsely chopped spinach leaves, sliced shallot and the remaining two remaining chilli peppers.
  • 6. Pour some Linguine broth into each bowl and then place slices of caramelized chicken on top before enjoying.

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