Zesty Chicken Piccatta
over Veggie Laced Linguine
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
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 contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
30 g
Capers
(May contain traces of: Milk, Tree nuts, Wheat, Sulphites, Egg, Fish)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: 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 contain traces of: 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
Utensils
Cooking Steps
- 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.
- 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
- 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.**
- 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.
- 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
- 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.
