Zesty Chicken Piccatta
over Veggie Laced LinguineCalories
:
620 kcalProtein
:
53g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Sulphites
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Sulphites
- Egg
- Fish
- Gluten
- Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
170 g
Linguine
(Contains: Wheat)
28 g
Baby Spinach
1 unit(s)
Lemon
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
30 g
Capers
(May be present: Milk, Tree nuts, Wheat, Sulphites, Egg, Fish)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Sulphites)
1 unit(s)
Shallot
1 unit(s)
Zucchini
7 g
Parsley
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Milk, Mustard, Sesame, Soy, Tree nuts, Wheat, Sulphites, Egg, Fish, Gluten, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tsp
Salt*
tsp
Pepper*
Nutrition Values
Calories620 kcal
Fat7 g
Saturated Fat1.5 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber8 g
Protein53 g
Cholesterol125 mg
Sodium1200 mg
Potassium1300 mg
Calcium100 mg
Iron5 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.
Utensils
•Large Pot
•Baking Sheet
•Measuring Spoons
•Medium Non-Stick Pan
•Zester
•Colander
•Measuring Cups
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Bring a large pot of salted water to a boil over high.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
2
- Halve zucchini lengthwise, then cut into 1/4-inch half- moons.
- Peel, then cut shallot into 1/4-inch slices.
- To a parchment lined baking sheet, add zucchini, half the shallots, 1/2 tbsp (1 tbsp) oil and half the Zesty Garlic Spice Blend.
- Roast in the middle of the oven for 10-12 min, stirring halfway until tender-crisp and golden
3
- Pat pork dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
- Heat a medium non-stick pan (large pan for 4 servings) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the bottom of the oven for 8-12 min, until cooked through.**
4
- Meanwhile, strain and capers
- Zest, then juice lemon.
- Roughly chop parsley
- Reserve 1/2 cup (1 cups) pasta water. Strain linguine, then return to the pot, off heat.
- When pork is done, transfer to a plate to rest for 2-3 min.
5
- Reheat pan (from step 3) over low.
- When hot, add 2 tbsp (4 tbsp) bitter. Swirl pan until butter melts.
- Add shallots and capers. Cook for 1-2 min, stirring occasionaly until tender.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add white wine, lemon juice, reserved pasta water, parsley and any pork resting juices. Cook for 1-2 min, stirring often until sauce thickens slightly. Season with salt and pepper
6
- To the pot of lingune, add zucchini, spinach and all but 2 tbsp (1/4 cup) piccata sauce. Toss to coat.
- Thinly slice pork.
- Divide linguine between plates.
- Top with pork.
- Spoon reserved piccata sauce over pork.
