Creamy Lemon Chicken Pasta
with Spinach and PeasCalories
:
830 kcalProtéines
:
60g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileRiche en protéines
Allergènes:
- Blé
- Lait
- Sulfites
- Noix
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
- Blé
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
170 g
Pennes
(Contient: Blé)
1 pièce(s)
Citron
56 g
Jeunes épinards
1 pièce(s)
Oignon jaune
2 pièce(s)
Gousses d'ail
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Fromage à la crème
(Contient: Lait)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Blé)
56 g
Petits pois
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
2 cs
Lait*
(Contient: Lait)
Instructions
1
- Before starting, preheat the oven to 450°F.
- 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 penne. Cook for 12-14 min,stirring occasionally, until tender but still firm to the bite.
Reserve 1/2 cup (1 cups) pasta water. - Strain penne, then return to the pot, off heat.
2
- Peel, then cut onion into 1/4 inch pieces.
- Peel, mince or grate garlic.
- Halve zucchini. Cut into 1/4-inch moons.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop spinach.
3
- Pat chicken dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
- 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.**
4
- To the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, onion and garlic. Cook for 4-5 min, stirring often, until onions soften.
- Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Add 1/2 cup (1 cup) reserved pasta water, 2 tbsp 4 tbsp) milk and cream cheese. Whisk to avoid lumps. Bring to a simmer.
5
- Once simmering, reduce heat to medium. Add peas, simmer for 4-5 min, stirring often, until sauce thickens.
- To the pot with pasta, add sauce, spinach, lemon zest and lemon juice. Stir until spinach wilts. Season with salt and pepper.
6
- Thinly slice chicken. Add resting juices to pasta pot.
- Divide pasta between bowls.
- Divide chicken between bowls.
- Squeeze lemon wedge over top chicken, if desired.
