Chicken Florentine
with Mozzarella, Linguine and DIY Tomato Sauce- Wheat
- Milk
- Sulphites
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
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 • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
170 g
Linguine
(Contains: Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
2 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- 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.
- Roughly chop spinach.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Season with salt, pepper and half the Italian Herb Spice Blend.
- Heat a large non-stick pan with 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. Cook for 1-2 min per side, until golden-brown. (NOTE: Chicken will finish cooking in the next step!)
- Transfer chicken to a parchment-lined baking sheet.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then spinach. Cook for 1 min, stirring often, until wilted. Season with salt and pepper.
- Divide wilted spinach over chicken, then top with cheese.
- Roast chicken in the middle of the oven for 10-12 min, until cooked through.**
- To the same pan over medium, add 1 tbsp (2 tbsp) oil, then shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Add garlic, tomato sauce base and remaining Italian Herb Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Add crushed tomatoes and cook for 4-6 min, stirring occasionally, until thickened.
- To the pan with tomato sauce, add linguine and reserved pasta water. Toss to combine. Season with salt and pepper.
- Divide pasta between bowls.
- Top pasta with chicken.
