Easy Peasy Chicken Tetrazzini
with Linguine
Juicy Italian-seasoned chicken takes centre stage and tops tonight's creamy masterpiece. This dish is filled with garlicky cream sauce, fresh tomatoes, spinach and caramelized onions...need we say more?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast Tenders
170 g
Linguine
(Contains: Wheat)
56 mL
Cream
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Yellow Onion
1 tbsp
Italian Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 unit(s)
Sour Cream
(Contains: Milk)
1 unit(s)
Tomato
1 tsp
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.31 tsp
Pepper*
½ tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Pat chicken dry with paper towels. Season with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper.
- Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Transfer to an unlined baking sheet. Bake in the middle of the oven until cooked through, 5-6 min.**
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain.
- Meanwhile, reheat the same pan (from step 2) over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook, stirring often, until onions soften, 3-4 min.
- Add spinach, tomato and remaining Italian Seasoning and remaining garlic salt.
- Cook, stirring often, until spinach wilts, 1-2 min.
- Add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water to the pan with veggies.
- Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
- Add linguine to the pan with sauce. Cook, stirring often, until coated, 1 min.
- Divide linguine between plates, then top with chicken.
- Sprinkle Parmesan over top.
