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

Chicken Breast Tenders, Zucchini and Lemon Linguine

with Basil Pesto and Goat Cheese

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

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Chicken tenders • Zucchini • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Garlic • Red chili pepper • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Spicy
Allergens:
Wheat
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Linguine

(Contains Wheat)

2 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lemon

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 unit(s)

Chili Pepper

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ cup

Goat Cheese

(Contains Milk)

28 g

Baby Spinach

56 mL

Cream

(Contains Milk)

4 g

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

310 g

Chicken Breast Tenders

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories1050 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber7 g
Protein62 g
Cholesterol225 mg
Sodium1330 mg
Trans Fat1.5 g
Potassium1450 mg
Calcium250 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
Zester
Colander
Measuring Cups
Large Non-Stick Pan
Measuring Spoons

Cooking Steps

Boil water
1
  • Before starting, wash and dry all produce. 
  • Bring a large pot of salted water to a boil over high.
Prep
2
  • Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Core, then cut pepper into 1/2-inch pieces.
  • Zest, then juice half the lemon (use same for 4 servings). 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 chilies!)
Cook linguine and chicken
3
  • To the boiling water, add linguine. Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
Cook veggies
4
  • Heat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper.
  • Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
  • Add garlic and 1/2 tsp (1 tsp) chilies. (Like things spicy? Add more chilies!)
  • Cook for 1-2 min, stirring often, until fragrant.
Make sauce
5
  • Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp (1 tbsp) lemon juice.
  • Season with pepper, then stir for 1-2 min, until spinach wilts. Set aside.
Finish and serve
6
  • To the pot with linguine, add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter. Season with salt and pepper, then toss to combine.
  • Divide zucchini and lemon linguine between bowls. 
  • Top bowls with chicken.
  • Sprinkle with remaining Parmesan.
  • Squeeze a lemon wedge over top and sprinkle with any remaining chilies, if you like.
7

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook veggies in step 4.

8

Thinly slice chicken. Top final bowls with chicken.

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