Chicken al Limone and Linguine

Name: Chicken al Limone and Linguine with Spinach and Peppers
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) Chicken Breasts; 170 g Linguine; 1 unit(s) Lemon; 56 mL Cream; ¼ cup Parmesan Cheese, shredded; 56 g Baby Spinach; 1 unit(s) Sweet Bell Pepper; 1 tsp Garlic Salt; 2 tbsp Unsalted Butter*; 1 tbsp Oil*; 0.06 tsp Salt*; 0.13 tsp Pepper*

with Spinach and Peppers

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'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!

Ingredients: Chicken breast • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Lemon • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Garlic salt (salt, garlic powder, silicon dioxide, tricalcium phosphate, high oleic sunflower oil).

Tags:

Quick

•New

Allergens:

Wheat

•Milk

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 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 traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories860 kcal

Fat37 g

Saturated Fat18 g

Carbohydrate75 g

Sugar7 g

Dietary Fiber7 g

Protein55 g

Cholesterol200 mg

Sodium950 mg

Trans Fat1 g

Potassium1150 mg

Calcium200 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.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Large Pot

•Measuring Spoons

•Measuring Cups

•Zester

Cooking Steps

PDF

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.**

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.

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.

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.

Reduce heat to medium-low, then add 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.)