Chicken al Limone and Linguine
with Spinach and Peppers- Wheat
- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
'Al limone' is the name for a pasta dish cloaked in creamy lemon sauce. Tender chicken, perky peppers and spinach make this speedy meal extra wholesome! Ingredients: Chicken breast • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Lemon • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Garlic salt (salt, garlic powder, silicon dioxide, tricalcium phosphate, high oleic sunflower oil).
Ingredients
2 unit(s)
Chicken Breasts
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Lemon
56 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
1 tsp
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden, 1-2 min per side.
- Remove from heat. Transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven until cooked through, 10-12 min.**
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1 cup (1 1/2 cups) pasta water, then return to the same pot, off heat.
- Core, then cut pepper into 1/2-inch pieces.
- If desired, roughly chop spinach.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender, 3-5 min.
- Reduce heat to medium-low, then add cream, remaining garlic salt and spinach.
- Stir until spinach wilts, 1 min.
- Remove from heat.
- Add linguine, lemon zest, half the Parmesan, 2 tbsp (4 tbsp) butter, 2 tsp (4 tsp) lemon juice and half of the reserved pasta water to pan with sauce. Season with salt and pepper, to taste, then toss to combine. (TIP: If you prefer a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide linguine between plates.
- Top with chicken.
- Sprinkle remaining Parmesan over top.
- Squeeze a lemon wedge over top, if desired.
