with Mushrooms
Ingredients: Chicken thighs • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mushrooms • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • 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)) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic.
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Tags
Chicken Thighs
270 g
Linguine
170 g
Mushrooms
113 g
Cream Sauce Spice Blend
10 g
Chicken Stock Powder
7.5 g
Cream Cheese
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Garlic, cloves
2 unit(s)
Yellow Onion
0.5 unit(s)
Baby Spinach
28 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then cut half the onion into 1/2-inch pieces (use all for 4 servings).
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels, then season with salt, pepper and half the chicken stock powder.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 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.**
- Add 1 tbsp (2 tbsp) butter to the pan (used in step 3), then swirl the pan to melt.
- Add onions and mushrooms. Cook for 3-4 min, stirring occasionally, until softened.
- Add garlic, cream cheese, cream and 1/2 cup (1 cup) reserved pasta water. Cook for 1-2 min, stirring often, until cream cheese melts.
- Add Cream Sauce Spice Blend and half the Parmesan. Bring to a boil. Once boiling, reduce heat to medium. Cook for 2-3 min, stirring often, until slightly thickened.
- Season with salt and pepper.
- Add mushroom cream sauce and spinach to the pot with pasta, then stir to combine. Season with salt and pepper.
- Slice chicken. Pour any juices from the pan into the pasta pot.
- Divide linguine between plates.
- Top linguine with chicken and sprinkle remaining Parmesan over top.
830
kcal
Calories
35
g
Fat
16
g
Saturated Fat
80
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
48
g
Protein
200
mg
Cholesterol
1430
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
225
mg
Calcium
4.5
mg
Iron
with Spinach, Bell Peppers and Parmesan
with Mushrooms and Spinach
