with Linguine
Juicy Italian-seasoned chicken takes centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, chopped fresh tomatoes, spinach and sautéed onions...need we say more? Ingredients: Chicken tenders • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Parmesan cheese (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)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, tricalcium phosphate, high oleic sunflower oil, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Linguine
170 g
Cream
56 mL
Baby Spinach
56 g
Garlic, cloves
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Yellow Onion
1 unit(s)
Italian Seasoning
4.3 g
Cream Sauce Spice Blend
10 g
Sour Cream
2 unit(s)
Tomato
1 unit(s)
Garlic Salt
4 g
Bacon Strips
100 g
Butter
2 tbsp
Pepper
0.313 tsp
Oil
0.5 tbsp
Salt
0.13 tsp
- Bring a large pot of water with 1 tbsp salt to a boil (use same for 4 servings).
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Pat chicken dry with paper towels. Season with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook for 1-2 min per side, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Transfer to an unlined baking sheet. Bake in the middle of the oven for 5-6 min, until cooked through.**
- On a parchment-lined baking sheet, arrange bacon strips in a single layer. Roast bacon in the bottom of the oven for 8-12 min, until crispy and cooked through.**
- Using tongs, remove bacon to paper towel-lined plate.
- Meanwhile, 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, reheat the same pan (from step 2) over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook for 3-4 min, stirring often, until onions soften.
- Add spinach, tomato, remaining Italian Seasoning and remaining garlic salt.
- Cook for 1-2 min, stirring often, until spinach wilts.
- To the pan with veggies, add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water.
- Cook for 1-2 min, stirring frequently, until sauce thickens slightly. Season with salt and pepper.
- Add linguine to the pan with sauce. Cook for 1 min, stirring often, until coated.
- Divide linguine between bowls, then top with chicken.
- Roughly crumble bacon over top.
- Sprinkle Parmesan over top.
If you've opted to add bacon, on a parchment-lined baking sheet, arrange bacon strips in a single layer. Roast bacon in the bottom of the oven for 8-12 min, until crispy and cooked through.** Using tongs, transfer bacon to a paper towel-lined plate.
Roughly crumble bacon over plated pasta.
1130
kcal
Calories
62
g
Fat
29
g
Saturated Fat
82
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
63
g
Protein
250
mg
Cholesterol
1770
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
300
mg
Calcium
6
mg
Iron
