with Baby Spinach and Parmesan
Ingredients: Chicken breast tenders • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Yellow onion • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • 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)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Allergens
Tags
Fresh Linguine
227 g
Cream
56 mL
Baby Spinach
56 g
Garlic, cloves
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Yellow Onion
0.5 unit(s)
Italian Seasoning
4.3 g
Cream Sauce Spice Blend
10 g
Sour Cream
86 mL
Tomato
1 unit(s)
Garlic Salt
4 g
Chicken Breast Tenders
320 g
Butter
2 tbsp
Pepper
0.313 tsp
Oil
0.5 tbsp
Salt
0.13 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then cut half the onion (use 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 chicken 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 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.**
- Meanwhile, to the boiling water, add linguine. Cook for 2-3 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 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.
- Sprinkle Parmesan over top.
920
kcal
Calories
40
g
Fat
21
g
Saturated Fat
80
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
58
g
Protein
260
mg
Cholesterol
1450
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
4
mg
Iron
