Build-Your-Own Chicken Thigh Linguine

Build Your Own Plate

Very High Fibre

Family Friendly

New

Build-Your-Own Chicken Thigh Linguine

with Marinara Sauce and DIY Alfredo

40 min

Difficulty: 1/3

Ingredients: Chicken thighs • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Parmesan cheese (milk) (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)) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Barley

Egg

May contain traces of allergens

Oats

Rye

Triticale

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Family Friendly

New

Build-your-own-plate

Family-corner

Ingredients

Chicken Thighs

270 g

Parmesan Cheese, shredded

0.25 cup

Italian Breadcrumbs

4 tbsp

Italian Herb Spice Blend

5 g

Garlic, cloves

2 unit(s)

Marinara Sauce

0.5 cup

Linguine

170 g

Sweet Bell Pepper

1 unit(s)

Cream

56 mL

Shallot

1 unit(s)

Oil

2 tbsp

Butter

2 tbsp

All-Purpose Flour

1 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 425°F.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
Peel, then finely mince or grate garlic.
Peel, then cut shallot into 1/2-inch slices
Core, then cut peppers into 1/2-inch slices.
Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, shallot and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

To the boiling water, add linguine.
Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water.
Strain linguine, then return to the pot, off heat.
Drizzle 1 tbsp (2 tbsp) oil over top. Stir to coat.

Meanwhile, cover each chicken thigh with plastic wrap.
Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken thigh until 1/2-inch thick. Season with half the Italian Herb Spice Blend, salt and pepper.
To a shallow dish, add breadcrumbs.
Working in batches, add chicken to breadcrumbs and turn to coat both sides, pressing to adhere. Discard any excess breading.
Heat the same non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

Meanwhile, heat a small pot over medium.
To the small pot, add 1 tbsp (2 tbsp) butter, half the garlic and the remaining Italian Herb Spice Blend.
Cook for 30 sec, until butter has melted.
Add 1 tbsp (2 tbsp) flour. Whisk to combine.
Add cream and 1/2 cup (1 cup) reserved pasta water. Season with salt and pepper. Simmer for 2-3 min, until sauce has slightly thickened.

Meanwhile, heat another small pot over medium.
To the small pot, add marinara sauce, remaining garlic, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) reserved pasta water. Season with salt and pepper. Stir to combine.
Simmer for 1-2 min, stirring occasionally.