Zucchini, Chicken and Lemon Linguine
with Basil Pesto and Goat Cheese
We love zucchini all year long and this dish combines some of our favourite flavours: chicken, sweet bell peppers, zucchini and basil pesto! A little squeeze of lemon at the end brings the whole dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Parmesan Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 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, 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 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 chilies!)
Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.* Transfer chicken to a plate. Cover to keep warm.
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, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add garlic and 1/2 tsp (1 tsp) chilies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.
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 until spinach wilts, 1-2 min. Set aside.
Add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter to the pot with linguine. Season with salt and pepper, then toss to combine. 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 chilies, if desired.