Creamy Chicken Thigh Alfredo
with Chili Flakes and Parsley- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Ingredients: Chicken thighs • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Alfredo sauce (milk) (water, cream (cream, milk, cellulose gel, carrageenan, cellulose gum), skim milk powder, modified corn starch, butter, parmesan cheese, garlic, salt, canola oil, dried onion, spices, natural flavour) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes • Garlic.
Ingredients
270 g
Chicken Thighs
1 unit(s)
Garlic, cloves
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
7 g
Parsley
½ cup
Alfredo Sauce
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add linguine. Cook for 12-13 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.
- Meanwhile, pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
- Season with half the garlic salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 4-5 min per side, until golden and cooked through.**
- Transfer chicken to plate, then cover with foil to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- In the same pan (from step 3), melt 2 tbsp (1/4 cup) butter over medium.
- When melted, add garlic, cream cheese and Alfredo sauce. Bring to a simmer. Reduce heat to low. Cook for 2-3 min, stirring often, until sauce is smooth and thickens slightly.
- To the pan with sauce, add linguine, remaining garlic salt and 1/3 cup (2/3 cup) reserved pasta water. Toss for 2-3 min until combined. (TIP: If you prefer a lighter sauce consistency, add more pasta water, 1-2 tbsp at a time.)
- Slice chicken.
- Divide linguine and sauce between bowls.
- Top bowls with chicken.
- Sprinkle Parmesan, parsley and as many chili flakes as you'd like over top. (TIP: Have fresh nutmeg? Finely grate a tiny bit over each bowl, if you like!)
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook the chicken breast.
