Creamy Chicken and Roasted Pepper Pesto Linguine
with Spinach and Cheesy Garlic Bread
Creamy, cheesy, chicken and red pepper pesto pasta lightened with spinach and burst tomatoes: what's not to love? Served with a side of cheesy garlic toast, this dinner is a big hug!
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.
Ingredients
58 g
Roasted Pepper Pesto
170 g
Linguine
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
56 g
Baby Spinach
113 g
Baby Tomatoes
2 unit(s)
Cream Cheese
(Contains Milk)
½ tbsp
Zesty Garlic Blend
(Contains Sulphites)
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
Meanwhile, halve baby tomatoes. Add tomatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until tomatoes burst, 5-6 min.
Meanwhile, peel, then slice shallot.Peel, then mince or grate garlic. Halve ciabatta rolls. Roughly chop spinach.Mix 1 tbsp (2 tbsp) butter, 1/2 tbsp (1 tbsp) Zesty Garlic Blend and garlic in a small bowl. Season with salt and pepper, then stir to combine. Set aside.Pat chicken tenders dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer to a plate, then cover to keep warm.
Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until softened, 2-3 min. Add roasted pepper pesto, reserved pasta water and cream cheese. Cook, stirring often, until combined, 2-3 min.Add linguine, blistered tomatoes and spinach, then toss to combine. Season with salt and pepper, to taste. Remove from heat.
Arrange ciabatta on another unlined baking sheet.Spread garlic butter on the cut side of each ciabatta half, then sprinkle with half the Parmesan cheese.Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on rolls so they don't burn!)
Divide linguine and garlic toast between plates. Top with chicken.Sprinkle remaining Parmesan over pasta.
