Zucchini, Lemon and Chicken Breast Linguine
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Zucchini, Lemon and Chicken Breast Linguine

Zucchini, Lemon and Chicken Breast Linguine

with Basil Pesto and Goat Cheese

We love zucchini all year long here at HelloFresh, and this dish combines some of our favourite flavours: sweet snap peas, zucchini and basil pesto. A little squeeze of lemon at the end brings the whole dish together!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

170 g


(Contains Wheat)

2 unit

Garlic, cloves

200 g


113 g

Sugar Snap Peas

1 unit


¼ cup

Basil Pesto

(Contains Milk)

1 unit

Chili Pepper

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Goat Cheese

(Contains Milk)

28 g

Baby Spinach

56 mL


(Contains Milk)

1 tsp

Garlic Salt

2 unit

Chicken Breasts

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1390 kcal
Fat56 g
Saturated Fat25 g
Carbohydrate172 g
Sugar10 g
Dietary Fiber44 g
Protein79 g
Cholesterol216 mg
Sodium1318 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.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Boil water

Before starting, wash and dry all produce. If you've opted to add chicken breasts, preheat the oven to 450°F. Heat Guide for Step 4: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! 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, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.** Use the same non-stick pan to cook veggies in step 4.


Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Trim, then halve snap peas. Zest, then juice half the lemon (use same for 4 ppl). Cut remaining lemon into wedges. Peel, then mince or grate garlic. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Cook linguine

Add linguine to the boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown and cooked through, 5-7 min per side.** Transfer to chicken to a plate and cover with foil to keep warm. Re-heat the large non-stick pan over medium-high, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Season with garlic salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic, snap peas and 1/2 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.

Make sauce

Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.

Finish and serve

Add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp butter (dbl for 4 ppl) to the pot with linguine. Season with salt and pepper, then toss to combine. Thinly slice chicken. Divide zucchini and lemon linguine between bowls. Top with chicken. Sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired. Sprinkle with any remaining chilis, if desired.