Cajun Chicken Linguine
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Linguines faîches
(Contient: Oeuf, Blé)
2 pièce(s)
Poitrines de poulet
5 g
Mélange d'épices cajun
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
113 ml
Crème
(Contient: Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
125 g
Poivrons rôtis
(Peut contenir : Lait, Noix, Sulfites, Poisson)
1 pièce(s)
Citron
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
2 pièce(s)
Gousses d'ail
7 g
Persil
1 pièce(s)
Échalote
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Lait, Sésame, Soya, Sulfites, Blé, Poisson, Oeuf, Crustacés, Gluten)
Pas inclus dans votre livraison
1 cs
Huile*
2 cs
Beurre*
(Contient: Lait)
⅓ cc
Sel*
⅓ cc
Poivre*
1 cc
Sucre*
Instructions
- 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.
