with Fresh Linguine, Parmesan and Capers
Ingredients: Chicken breast • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Baby tomato • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Yellow onion • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • 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)) • Garlic.
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Tags
Chicken Breasts
2 unit(s)
Fresh Linguine
227 g
Baby Tomatoes
113 g
Baby Spinach
56 g
Onion, chopped
56 g
Garlic, cloves
1 unit(s)
Capers
30 g
Parmesan Cheese, shredded
0.25 cup
Cream
113 mL
Sun-Dried Tomato Pesto
0.25 cup
White Cooking Wine
4 tbsp
Butter
1 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Pat chicken dry with paper towels. Season with salt and pepper.
- 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.**
- Transfer to a cutting board for 3-5 min to rest, cover with foil to keep warm.
- Meanwhile, roughly chop spinach.
- Carefully pierce tomatoes with a fork.
- Peel, then mince or grate garlic.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, 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, reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 1-2 min, stirring often, until tender.
- Add cooking wine. Cook for 2 min, stirring often, until wine is absorbed.
- Add garlic, tomatoes, cream, pesto, capers and their liquid. Season with salt and pepper. Cook for 1 min, stirring often, until sauce thickens.
- To the pot with linguine, add sauce, spinach, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide pasta between bowls. Top with chicken.
- Sprinkle Parmesan over top.
1050
kcal
Calories
53
g
Fat
23
g
Saturated Fat
76
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
57
g
Protein
260
mg
Cholesterol
1070
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
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