Chicken Marsala Inspired Linguine

Name: Chicken Marsala Inspired Linguine with Prosciutto Crisps
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 285 g Chicken Thighs; 170 g Linguine; 10 g Cream Sauce Spice Blend; 4 tbsp White Cooking Wine; 113 g Mushrooms; 1 unit(s) Shallot; 7 g Parsley; 1 unit(s) Lemon; 1 tbsp Brown Sugar; ¼ cup Parmesan Cheese, shredded; 227 g Asparagus; 1 unit(s) Vegetable Broth Concentrate; ⅓ tsp Salt*; ⅓ tsp Pepper*; 2 tbsp Butter*; 1 tbsp Oil*; 2 tbsp All-Purpose Flour*

with Prosciutto Crisps

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Tender sauteed chicken thigh meets rich, savoury, mushroom and white wine sauce in the comforting Chicken Marsala Inspired Linguine. Tossed with a perfectly cooked pasta, the dish balances earthy depth with a touch of sweetness, creating a creamy elegant twist on a classic Italian favourite. It's a cozy, rich, satisfying plate that's as comforting as it is crave-worthy!

Allergens:

Wheat

•Sulphites

•Milk

•Gluten

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 Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Chicken Thighs

170 g

Linguine

(Contains: Wheat)

10 g

Cream Sauce Spice Blend

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

4 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

113 g

Mushrooms

1 unit(s)

Shallot

7 g

Parsley

1 unit(s)

Lemon

1 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

227 g

Asparagus

1 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

Not included in your delivery

⅓ tsp

Salt*

⅓ tsp

Pepper*

2 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

2 tbsp

All-Purpose Flour*

(Contains: Gluten)

Nutrition Values

Calories840 kcal

Fat30 g

Saturated Fat13 g

Carbohydrate94 g

Sugar15 g

Dietary Fiber9 g

Protein49 g

Cholesterol175 mg

Sodium1390 mg

Trans Fat1 g

Potassium1150 mg

Calcium200 mg

Iron7.5 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

•Large Non-Stick Pan

•Large Pot

•Baking Sheet with Baking Paper

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil (use same for 4 servings).
Thinly slice mushrooms half-in slices.
Peel, then cut shallot into 1/8-inch slices.
Rough chop parsley.
Juice half the lemon. Cut remaining lemon into wedges.

To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
Reserve a 1 cup (2 cups) pasta water.
Strain linguine, then return to the pot, off heat.

On a parchment-lined baking sheet, arrange proscuitto in a single layer.
Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer proscuitto to a paper towel-lined plate to cool.

While pasta is cooking, heat a large non-stick pan over medium.
Pat chicken dry with paper towel, season with salt, pepper, and 2 tbsp (4 tbsp) flour.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. Transfer chicken to a lined baking sheet. Roast in the top of the oven for 10-12 min, until cooked through.**

To the same hot pan, add 1 tbsp (2 tbsp) butter, stir to melt.
Add mushrooms and shallots. Cook for 5-6 min, stirring occasionally, until softened.
Add brown sugar and white cooking wine, stir and cook for 1-2 minutes.
Add Cream Sauce Spice Blend, half the parmesan, vegetable concentrate and reserved cooking water. Season with salt and pepper, stir to combine.
Cook for 3-4 minutes, stirring occasionally.
Add linguine, then toss to coat.

Thinly slice chicken.
Add chicken and lemon juice to pasta then toss to combine. Season with salt and pepper.
Divide pasta between bowls.
Crumble proscuitto over top.
Sprinkle with parlsey and remaining parmesan.
Squeeze a lemon wedge over if desired.