Creamy Sun-Dried Tomato Pesto Chicken Pasta
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Sun-Dried Tomato Pesto Chicken Pasta

Creamy Sun-Dried Tomato Pesto Chicken Pasta

with Fresh Linguine and Capers

Winner, winner...creamy chicken linguine dinner! Fresh linguine is smothered in a creamy caper and sundried-tomato pesto sauce and studded with baby spinach and juicy baby tomatoes for a dinner that truly wows.

Ingredients: Chicken breast • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Baby tomatoes • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Yellow onion • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Parmesan cheese (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)) (milk) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Quick
New
Allergens:
Egg
Wheat
Milk
Sulphites

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

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

227 g

Fresh Linguine

(Contains Egg, Wheat)

113 g

Baby Tomatoes

56 g

Baby Spinach

56 g

Yellow Onion, chopped

30 g

Capers

(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 mL

Cream

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Tree nuts, Soy, Sulphites)

4 tbsp

White Cooking Wine

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

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories1050 kcal
Fat54 g
Saturated Fat23 g
Carbohydrate75 g
Sugar5 g
Dietary Fiber6 g
Protein57 g
Cholesterol260 mg
Sodium1510 mg
Trans Fat1 g
Potassium1250 mg
Calcium225 mg
Iron4 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

Baking Sheet
Large Non-Stick Pan
Large Pot
Measuring Spoons
Strainer
Measuring Cups

Instructions

Sear and roast chicken
1
  • Pat chicken dry with paper towels. Season with pepper and half the garlic salt.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  • When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Transfer chicken to an unlined baking sheet.
  • Roast in the middle of the oven for 10-12 min, until cooked through.**
  • Transfer to a cutting board for 3-5 min to rest.
Prep
2
  • Meanwhile, roughly chop spinach.
  • Carefully pierce tomatoes with a fork.
  • Using a strainer, drain capers, then rinse. Pat capers dry with paper towels.
Cook linguine
3
  • To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, 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.
Make sauce
4
  • Meanwhile, reheat the same pan (from step 1) over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 1-2 min, stirring often, until tender.
  • Add cooking wine. Cook for 2 min, stirring often, until wine is absorbed. 
  • Add tomatoes, cream, pesto and capers. Season with pepper and remaining garlic salt. Cook for 1 min, stirring often, until sauce thickens.
Finish and serve
5
  • To the pot with linguine, add sauce, spinach, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
  • Thinly slice chicken.
  • Divide pasta between bowls. Top with tomatoes and chicken.
  • Sprinkle Parmesan over top.
Meal right image

Explore Similar Recipes

Meal left image