with Pesto-Mushroom Linguine
Ingredients: Chicken breasts • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Spinach • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • 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)) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Wooden skewers • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Baby Spinach
113 g
Italian Breadcrumbs
2 tbsp
Linguine
170 g
Basil Pesto
0.25 cup
Parmesan Cheese, shredded
0.25 cup
Garlic, cloves
3 unit(s)
Wooden Skewers
6 unit(s)
Cream
56 mL
Butter
4 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
0.5 tbsp
- Before starting, preheat the oven to 425°F.
Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce. - Roughly chop spinach.
- Peel, then mince or grate the garlic.
- Heat a large non-stick pan over medium. When the pan is hot, add 2 tbsp (1/4 cup) butter, half the spinach and half the garlic. Cook for 2-3 min, stirring often, until spinach has wilted. Season with salt and pepper.
- Transfer spinach to a plate and spread out evenly. Allow spinach to cool for 2-3 min.
- Pat the chicken dry with paper towels.
- On a clean cutting board, cover each chicken breast with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each chicken breast until 1/4-inch thick. Season with salt and pepper.
- Divide spinach over each chicken breast, then sprinkle with breadcrumbs and Parmesan.
- Starting at the bottom of each chicken breast, roll up and over the filling.
- Secure the seam with one or two skewers.
- Reheat the same pan from step 2 over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then add chicken involtini, skewer-sides up. Pan-fry for 2-3 min, until golden.
- Remove the pan from heat. Transfer involtinis to a baking sheet, skewer-side down. Bake in the middle of the oven for 10-12 min, until chicken is cooked through.**
- 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.
- When the pasta is almost done, reheat the same pan over medium. When the pan is hot, add 2 tbsp (1/4 cup) butter, then remaining spinach and remaining garlic. Cook for 3-4 min, stirring often, until tender.
- Add pesto, cream, reserved pasta water and linguine. Cook for 1 min, stirring often, until combined.
- When chicken is done, gently remove the skewers, then thinly slice.
- Divide linguine between plates.
- Top with the chicken involtini.
1020
kcal
Calories
53
g
Fat
26
g
Saturated Fat
78
g
Carbohydrate
3
g
Sugar
6
g
Dietary Fiber
58
g
Protein
230
mg
Cholesterol
810
mg
Sodium
1.5
g
Trans Fat
1150
mg
Potassium
250
mg
Calcium
5
mg
Iron
with Microwavable Dilly Potatoes
