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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Linguine
(Contains Wheat)
2 unit
Garlic, cloves
200 g
Zucchini
113 g
Sugar Snap Peas
1 unit
Lemon
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
Cream
(Contains Milk)
1 tsp
Garlic Salt
2 unit
Chicken Breasts
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
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!)
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.
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.
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.
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.
