with Spinach and Peas
This family-favourite dinner is inspired by a restaurant classic! The kids won't even mind the wholesome veggies when they're tossed in all that velvety sauce.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Mushrooms
113 g
Garlic, cloves
2 unit(s)
Zesty Garlic Blend
1 tbsp
Cream Sauce Spice Blend
1 tbsp
Green Peas
56 g
Cream Cheese
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Cream
113 mL
Fresh Linguine
227 g
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Pepper
0.125 tsp
Salt
0.125 tsp
Unsalted Butter
1 tbsp
- Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt, pepper and half the Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add chicken and mushrooms. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)
- Add garlic and Cream Sauce Spice Blend to the pan with chicken and mushrooms. Cook, stirring often, until chicken is coated, 30 sec.
- Add peas, cream cheese, broth concentrate, cream, remaining Zesty Garlic Blend and 1/4 cup (1/2 cup) water. Bring to a gentle boil.
- Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 6-8 min.**
- Meanwhile, add linguine to boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to same pot, off heat.
- Add creamy sauce with chicken and veggies, spinach, reserved pasta water and half the Parmesan to the pot with linguine.
- Toss to combine until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
- Divide chicken linguine between plates.
- Sprinkle remaining Parmesan over top.
920
kcal
Calories
38
g
Fat
21
g
Saturated Fat
80
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
59
g
Protein
270
mg
Cholesterol
1180
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
250
mg
Calcium
3.5
mg
Iron
