Chicken and Linguine Al Limone
with Spinach and Peppers
'Al Limone' is the name for a pasta dish cloaked in creamy lemon sauce. Tender chicken, perky peppers and spinach make this speedy meal extra wholesome!
Tags:
Quick
Allergens:
Wheat
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time7 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Chicken Breasts
170 g
Linguine
(Contains Wheat)
1 unit(s)
Lemon
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories730 kcal
Fat36 g
Saturated Fat18 g
Carbohydrate48 g
Sugar6 g
Dietary Fiber5 g
Protein51 g
Cholesterol200 mg
Sodium960 mg
Trans Fat1 g
Potassium1100 mg
Calcium200 mg
Iron3.5 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.
Utensils
•Baking Sheet
•Large Non-Stick Pan
•Large Pot
•Measuring Spoons
•Measuring Cups
•Zester
Instructions
1
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden, 1-2 min per side.
- Remove from heat. Transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven until cooked through, 10-12 min.**
2
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1 cup (1 1/2 cups) pasta water, then return to the same pot, off heat.
3
- Core, then cut pepper into 1/2-inch pieces.
- If desired, roughly chop spinach.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
4
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender, 3-5 min.
5
- Reduce heat to medium-low, then add water, cream, remaining garlic salt and spinach.
- Stir until spinach wilts, 1 min.
- Remove from heat.
- Add linguine, lemon zest, half the Parmesan, 2 tbsp (4 tbsp) butter, 2 tsp (4 tsp) lemon juice and half of the reserved pasta water to pan with sauce. Season with salt and pepper, to taste, then toss to combine. (TIP: If you prefer a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
6
- Thinly slice chicken.
- Divide linguine between plates.
- Top with chicken.
- Sprinkle remaining Parmesan over top.
- Squeeze a lemon wedge over top, if desired.
