About this recipe:A super-delicious pasta, which is packed with chicken and grilled prawns in a creamy sauce. Serve with a side salad and/or garlic bread, if desired.
1/4 teaspoon chicken seasoning
1/4 teaspoon cayenne pepper or to taste
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
1 tablespoon garlic granules
250ml double cream
450g linguine pasta
1 tablespoon olive oil
125ml white wine
4 skinless, boneless chicken breasts
3 tablespoons grated Pecorino Romano cheese
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a small bowl, mix together the chicken seasoning, cayenne pepper, white pepper, onion powder and garlic granules. Divide spice mixture in half.
In a small frying pan, melt butter over low heat. Slowly stir in cream, milk and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.
Preheat barbecue to high heat. Meanwhile, bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente. Drain and set aside.
In a large frying pan, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the frying pan and cook for 16 to 20 minutes or until no longer pink in centre and juices run clear. Remove from heat and set aside.
Lightly oil barbecue cooking grate. Cook prawns on preheated barbecue for 3 to 4 minutes or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled prawns. Ladle generously with cream sauce. Garnish with Pecorino Romano cheese, if desired. Enjoy!
Alternative cooking methods
If it's too cold to start up the barbecue, simply cook the prawns under the grill.