• Boil a large pot of salted water for the linguine.
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Finely chop the chives (use scissors if you prefer).

• Place a pan over medium-high heat with a drizzle of oil.
• Add the chorizo, chicken and onion. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
• Fry until chicken is cooked through, 8-10 mins.
• Add the garlic and oregano to the pan and fry for 1 min.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Stir in the stock and 75ml water (per 2P).
• Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
• Add 1 tbsp butter (per 2P) and stir until both have melted, 1-2 mins.
• Remove the pan from the heat and stir through the creme fraiche.

• Stir the cooked linguine into the sauce along with half the chives.
• Season with salt and pepper.

TIP: Loosen the sauce with a splash of water if required.

• Share the cheesy Alfredo style chicken linguine between bowls.
• Sprinkle with cheese and the remaining chives.
• Finish with a drizzle of balsamic glaze.