Build-Your-Own Chicken Thigh Linguine
with Marinara Sauce and DIY Alfredo- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Sulphites
- Gluten
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Wheat
- Gluten
Ingredients: Chicken thighs • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 unit(s)
Garlic, cloves
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
56 mL
Cream
(Contains: Milk)
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce. - Peel, then finely mince or grate garlic.
- Peel, then cut shallot into 1/2-inch slices
- Core, then cut peppers into 1/2-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, shallot and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
- To the boiling water, add linguine.
- Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water.
Strain linguine, then return to the pot, off heat. - Drizzle 1 tbsp (2 tbsp) oil over top. Stir to coat.
- Meanwhile, cover each chicken thigh with plastic wrap.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken thigh until 1/2-inch thick. Season with half the Italian Herb Spice Blend, salt and pepper.
- To a shallow dish, add breadcrumbs.
- Working in batches, add chicken to breadcrumbs and turn to coat both sides, pressing to adhere. Discard any excess breading.
- Heat the same non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a small pot over medium.
- To the small pot, add 1 tbsp (2 tbsp) butter, half the garlic and the remaining Italian Herb Spice Blend.
- Cook for 30 sec, until butter has melted.
- Add 1 tbsp (2 tbsp) flour. Whisk to combine.
- Add cream and 1/2 cup (1 cup) reserved pasta water. Season with salt and pepper. Simmer for 2-3 min, until sauce has slightly thickened.
- Meanwhile, heat another small pot over medium.
- To the small pot, add marinara sauce, remaining garlic, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) reserved pasta water. Season with salt and pepper. Stir to combine.
- Simmer for 1-2 min, stirring occasionally.
- Thinly slice chicken.
- Divide pasta between plates.
- Top with your choice of marinara or cream sauce.
- Top with chicken and veggies.
- Sprinkle Parmesan over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
