Creamy Chicken Linguine
with Spinach and Peas
This family-favourite dinner is inspired by a restaurant classic! The kids won't even mind the wholesome veggies when they're tossed in all that velvety sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Mushrooms
2 unit(s)
Garlic, cloves
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 g
Green Peas
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
113 mL
Cream
(Contains Milk)
227 g
Fresh Linguine
(Contains Egg, Wheat)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt, pepper and half the Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add chicken and mushrooms. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)
- Add garlic and Cream Sauce Spice Blend to the pan with chicken and mushrooms. Cook, stirring often, until chicken is coated, 30 sec.
- Add peas, cream cheese, broth concentrate, cream, remaining Zesty Garlic Blend and 1/4 cup (1/2 cup) water. Bring to a gentle boil.
- Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 6-8 min.**
- Meanwhile, add linguine to boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to same pot, off heat.
- Add creamy sauce with chicken and veggies, spinach, reserved pasta water and half the Parmesan to the pot with linguine.
- Toss to combine until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
- Divide chicken linguine between plates.
- Sprinkle remaining Parmesan over top.
