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Ingredients
- 500 g (1 lb) linguine
- 1 smoked chicken
- 300 g (10 oz) sour cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon chopped fresh flat-leaf parsley, to garnish
Method
1. Bring a large pan of salted water to the boil and cook the linguine until al dente. Drain the pasta, reserving ½ cup water in case you need to thin the sauce.
2. Remove all the meat from the chicken and discard the skin and bones. Slice into pieces.
3. Place the sour cream in a frying pan and warm it over a low heat until it thins. Stir in the mustard, chicken and salt and pepper.
4. Toss the linguine into the sauce and mix well. Serve in a big bowl, sprinkled with parsley.
