ExpressHivernalesViandes

Pan-fried linguine with roasted chicken, cashews, and radish greens

  • Serves 4
  • 35 minutes
  • Easy
Paquet de Linguine aux oeufs frais Lustucru 250g

Fresh eggs

Linguine

INGREDIENTS

  • 350 g Lustucru Linguine

  • Greens from 2 bunches of radishes

  • 150 g cashews

  • 300 g leftover roast chicken

  • 1 onion

  • 4 cloves of garlic

  • Olive oil

  • 1 level tablespoon dried oregano

  • 1 level tablespoon paprika powder

  • 1 level tablespoon coriander powder

  • 2 tablespoons tomato paste

  • Salt and pepper

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Poêlée de linguine au poulet rôti, aux noix de cajou et aux fanes de radis

PREPARATION

Prep time: 15 minutes Cook time: 20 minutes

  1. Cook the linguine in a large pot of boiling salted water according to package directions, then drain and set aside.

  2. Meanwhile, roughly chop the cashews with a knife. In a large non-stick pan, toast the cashews with the oregano and spices, without fat, over moderate heat, until the nuts are browned. Set aside in a bowl.

  3. Meanwhile, peel and finely slice the onion and garlic cloves. Wash the radish greens thoroughly.

  4. In the pan used for the cashews, sauté the radish greens over high heat until they release their water. Add three tablespoons of olive oil, the sliced onion and garlic, and the tomato paste. Cook for 5 minutes. Season with salt and pepper.

  5. Cut the remaining roasted chicken into thin strips, mix with the cooked greens, add the cooked and drained pasta, and the spiced cashews. Serve immediately.