Cajun Chicken Linguine
Allergens:
Egg
•Wheat
•Milk
•Mustard
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time
Cooking Time
DifficultyEasy
Ingredients
serving amount
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: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
125 g
Roasted Peppers
(May contain traces of: Sulphites, Tree nuts, Fish, Milk)
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: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Calories1090 kcal
Fat56 g
Saturated Fat27 g
Carbohydrate82 g
Sugar14 g
Dietary Fiber8 g
Protein60 g
Cholesterol285 mg
Sodium1860 mg
Trans Fat1.5 g
Potassium1050 mg
Calcium300 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- 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.
2
- 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.**
3
- 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.
4
- 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.
5
- 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.
6
- Thinly slice chicken, if desired.
- Divide salad, pasta and chicken between plates.
- Sprinkle remaining parsley over top.
- Squeen lemon wedge over plate.
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