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 caramelized onions...need we say more?
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
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
1 tbsp
Cream Sauce Spice Blend
1 tbsp
Sour Cream
2 unit(s)
Tomato
1 unit(s)
Garlic Salt
1 tsp
Unsalted Butter
2 tbsp
Pepper
0.313 tsp
Oil
0.5 tbsp
Salt
0.375 tsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) 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 heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook until golden-brown, 1-2 min per side. (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 until cooked through, 12-14 min.**
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain.
- 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, stirring often, until onions soften, 3-4 min.
- Add spinach, tomato and remaining Italian Seasoning and remaining garlic salt.
- Cook, stirring often, until spinach wilts, 1-2 min.
- Add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water to the pan with veggies.
- Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
- Add linguine to the pan with sauce. Cook, stirring often, until coated, 1 min.
- Divide linguine between plates, then top with chicken.
- Sprinkle Parmesan over top.
920
kcal
Calories
40
g
Fat
22
g
Saturated Fat
82
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
58
g
Protein
220
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
