Creamy Horseradish Chicken Linguine
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Creamy Horseradish Chicken Linguine

Creamy Horseradish Chicken Linguine

with Spinach

In this dish, lightly peppery horseradish pasta sauce is tempered by creaminess to deliver mind-blowing flavour. Fresh tarragon adds a touch of elegance and an unforgettable mild anise profile!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

1.5 tsp

Dijon Mustard

(Contains Mustard)

170 g


(Contains Wheat)

56 g

Baby Spinach

2 tbsp

Ginger-Garlic Puree

(Contains Egg, Mustard)

1 tsp

Garlic Salt

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

⅓ cup


(Contains Milk)


Nutrition Values

Calories730 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber5 g
Protein57 g
Cholesterol165 mg
Sodium1280 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.


Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper


Cook linguine

Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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 cup pasta water (dbl for 4 ppl), then drain.


Meanwhile, roughly chop spinach.Thinly slice half the chives (all for 4 ppl).Pat chicken dry with paper towels. Season with pepper and half the garlic salt.

Cook chicken

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add chicken. Cook until golden, 1-2 min per side. Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet, reserving fat in the pan. Sprinkle half the Parmesan over chicken. Bake in the top of the oven until chicken is cooked through, 10-12 min.**

Make sauce

When linguine is done, return the same pan to medium-high.When hot, add linguine, Cream Sauce Spice Blend, reserved pasta water and remaining garlic salt. Stir to combine and bring to a simmer.Once simmering, stir in 1/3 cup milk (dbl for 4 ppl). Cook, tossing often, until sauce thickens slightly and coats linguine, 1-2 min.

Finish linguine

Add spinach and remaining Parmesan to the pan with linguine. Cook, stirring often, until spinach wilts, 1 min. Remove the pan from heat. Add creamy horseradish sauce and Dijon. Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Thinly slice chicken. Divide linguine between plates. Top with chicken. Sprinkle chives over top.