• 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.
• Fry the chicken until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Once hot, add the prawns and onion. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Cook until the prawns are pink and the onion has softened, 4-5 mins.
• Add the garlic to the pan and fry until fragrant, 1 min.

• Stir in the creme fraiche, stock, Italian herbs and 75ml water (per 2P).
• Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
• Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
• Add the cheese and 1 tbsp butter (per 2P) and stir until both have melted, 1-2 mins.

• 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 and prawn linguine between bowls.
• Sprinkle with the remaining chives.
• Finish with a drizzle of balsamic glaze.