Cheesy Italian Herb Chicken Bake
with Saucy Linguine- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
Ingredients: Chicken breasts • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.
Ingredients
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Chicken Breasts
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
170 g
Linguine
(Contains: Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 unit(s)
Garlic, cloves
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains: Milk)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 400°F. Bring a large pot of salted water to a boil (use the same for 4 servings). Wash and dry all produce.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot, off heat. Add 1 tbsp (2 tbsp) oil.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- To a medium bowl, add cream cheese, mozzarella and garlic.
- Season with salt and pepper. Stir to combine.
- Heat a large oven-safe non-stick pan over medium.
- Pat chicken dry with paper towels. Season with salt, pepper and Italian Herb Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in batches if needed.) Cook for 1-2 min per side, until golden.
- Add crushed tomatoes. (NOTE: Chicken will finish cooking in step 4).
- Top chicken with cheese mixture.
- Transfer the pan with chicken to the oven.
- Bake in the middle of the oven for 10-12 min, until chicken is cooked through.**
- Once chicken is cooked through, transfer to a plate.
- To the sauce, add 1/2 tbsp (1 tbsp) sugar, 1/4 cup (1/2 cup) reserved pasta water, spinach and linguine. Season with salt and pepper. Stir to combine.
- Divide chicken and linguine between plates.
- Sprinkle parsley over chicken.
