Chicken Breasts Linguine
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Chicken Breasts Linguine

with buttery panko topper and green peas

Let's talk about this creamy, lemony, herby fresh linguine pasta. It’s loaded with succulent shrimp, garlic, lemon zest, cream and tarragon. Doesn’t that sound just perfect for a cozy pasta night? Topped off with toasted buttery Parmesan Panko Breadcrumbs, every bite is filled with flavour and texture.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

227 g

Fresh Linguine

(Contains Egg, Wheat)

2 unit(s)

Chicken Breasts

⅓ cup

Panko Spice Blend

(Contains Milk, Wheat May contain Mustard, Sesame, Soy, Sulphites, Egg, Fish)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

56 mL


(Contains Milk)

7 g


1 unit(s)


113 g

Green Peas

1 unit(s)


2 unit(s)

Garlic, cloves

Not included in your delivery

1 tbsp


0.06 tsp


2.5 tbsp


0.13 tsp



Nutrition Values

Calories1000 kcal
Fat41 g
Saturated Fat20 g
Carbohydrate94 g
Sugar7 g
Dietary Fiber9 g
Protein60 g
Cholesterol245 mg
Sodium1230 mg
Trans Fat1 g
Potassium1050 mg
Calcium225 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.


Large Pot
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Measuring Cups


  • Bring a large pot of salted water to a boil.
  • Peel, then cut shallot into 1/4-inch slices.
  • Peel, then mince or grate garlic.
  • Strip tarragon from the stems and roughly chop.
  • Zest lemon. Cut lemon into wedges.
  • Drain and rinse shrimp, then pat dry with paper towels.
  • In a large non-stick pan, heat 1 1/2 tbsp (3 tbsp) butter over medium heat. When butter is melted, add panko breadcrumbs.
  • Toast for 1-2 min, stirring often, until golden. Transfer breadcrumbs to a small bowl. Add lemon zest and half the Parmesan, then stir to combine. Set aside.
  • To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 2/3 cup (1 1/3 cups) pasta water.*
  • Strain linguine, then return to the pot, off heat.
  • Heat 1 tbsp (2 tbsp) oil in the same pan (from Step 2) over medium-high.
  • When the pan is hot, add shrimp and shallots.
  • Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
  • Transfer shrimp to a plate.
  • To the same pan, add 1 tbsp (2 tbsp) butter over medium.
  • When butter is melted, add garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant.
  • Add reserved pasta water, cream and peas. Season with salt and pepper.
  • Cook for 5 min, stirring often, until slightly reduced and peas are tender.
  • To the pan with sauce, add linguine, tarragon, shrimp and remaining Parmesan. Toss to combine. (NOTE: For 4 portions, add shrimp and sauce to the pot with linguine, then toss to combine.)
  • Divide noodles between plates. Sprinkle breadcrumb mixture over top. Squeeze a lemon wedge overtop, to taste.
  • Enjoy!
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