Cajun Chicken Linguine
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Fresh Linguine
(Contains: Egg, Wheat)
2 unit(s)
Chicken Breasts
5 g
Cajun Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
113 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
125 g
Roasted Peppers
(May contain traces of: Milk, Tree nuts, Sulphites, Fish)
1 unit(s)
Lemon
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
7 g
Parsley
1 unit(s)
Shallot
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Fish, Egg, Crustaceans, Gluten)
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce. - Zest then juice half the lemon. Cut remaining into wedges.
- Peel then mince or grate garlic.
- Halve tomatoes.
- Peel then cut shallot into 1/4-inch pieces.
- Rough chop parsley.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
- To a medium bowl, add the chicken, 1/2 tbsp (1 tbsp) oil, half the lemon juice, half the Cajun Spice Blend, season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil. Sear chicken for 1-2 minutes per side until golden.
- Tansfer to an unlined baking sheet. Roast in the middle of the oven for 7-9 min until cooked through.**
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water.
Strain linguine, then return to the pot, off heat.
- Meanwhile, to the same pan, add 2 tbsp (4 tbsp), butter, shallot, garlic, and remaining Cajun Spice Blend. Cook for 2-3 minutes, stirring occasionally.
- Add white wine, cream, half the dijon, and Cream Sauce Spice Blend. Cook, stirring occasionally, for 2-3 min, until sauce has thickened slightly. Season with salt and pepper.
- Add linguine, 1/4 cup (1/2 cup) reserved pasta water, season with salt and pepper, and half the parsley. Toss to coat.
- To a small bowl, add white wine vinegar, 1/4 tsp (1/2 tsp) sugar, remaining dijon, and 1 tbsp (2 tbsp) oil. Whisk to combine.
- Add tomatoes and spring mix. Toss to combine.
- Thinly slice chicken, if desired.
- Divide salad, pasta and chicken between plates.
- Sprinkle remaining parsley over top.
- Squeen lemon wedge over plate.
