Creamy Sun-Dried Tomato Pesto Chicken Pasta
with Fresh Linguine and Capers- Egg
- Wheat
- Milk
- Sulphites
- Milk
- Sulphites
- Tree nuts
- Wheat
- Egg
- Fish
- May contain traces of allergens
- Soy
- Sesame
- Gluten
- Mustard
- Crustaceans
- Triticale
- Peanuts
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).
Ingredients
2 unit
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 traces of: 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 traces of: Sulphites, Tree nuts, Soy)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, Soy, Sesame, Gluten, Mustard, Crustaceans)
1 tsp
Garlic Salt
(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Soy, Sesame, Mustard, Triticale, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
