Creamy Sun-Dried Tomato Pesto Chicken Pasta

Name: Creamy Sun-Dried Tomato Pesto Chicken Pasta with Fresh Linguine and Capers
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Chicken Breasts; 227 g Fresh Linguine; 113 g Baby Tomatoes; 56 g Baby Spinach; 56 g Yellow Onion, chopped; 30 g Capers; ¼ cup Parmesan Cheese, shredded; 113 mL Cream; ¼ cup Sun-Dried Tomato Pesto; 4 tbsp White Cooking Wine; 1 tsp Garlic Salt; 1 tbsp Butter*; 1.5 tbsp Oil*; 0.13 tsp Pepper*

with Fresh Linguine and Capers

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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

•Hvede

•Milk

•Schwefeldioxide und Sulfite

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.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

227 g

Fresh Linguine

113 g

Baby Tomatoes

56 g

Baby Spinach

56 g

Yellow Onion, chopped

30 g

Capers

¼ cup

Parmesan Cheese, shredded

113 mL

Cream

¼ cup

Sun-Dried Tomato Pesto

4 tbsp

White Cooking Wine

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Butter*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

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

Cooking Steps

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.

Meanwhile, roughly chop spinach.
Carefully pierce tomatoes with a fork.
Using a strainer, drain capers, then rinse. Pat capers dry with paper towels.

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.

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.

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.