with Snow Peas and Crispy Shallots
Ingredients: Chicken breasts • Mushrooms • Portobello mushroom • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Snow peas • Shallot • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).
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Tags
Chicken Breasts
2 unit(s)
Linguine
170 g
Portobello Mushroom
2 unit(s)
Mushrooms
227 g
Snow Peas
56 g
Shallot
1 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Cream Sauce Spice Blend
10 g
Crispy Shallots
28 g
Balsamic Vinegar
0.5 tbsp
Oil
1 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- Preheat oven to 450°F.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, peel, then cut shallot into 1/8-inch slices.
- Trim snow peas, then halve.
- Quarter cremini mushrooms.
- Pull stems off mushroom caps. Cut caps and stems into 1/4-inch-thick slices.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
- Heat 1 tbsp oil in a large non-stick pan over medium-high. When hot, add mushrooms. Cook for 5-7 min, stirring occasionally, until softened and golden. (NOTE: For 4 servings, cook in two batches with 1 tbsp of oil per batch.) Season with salt and pepper.
- Stir in half the vinegar (use all for 4 servings) and 1 tbsp (2 tbsp) oyster sauce.
- Transfer mushrooms to a plate.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, swirling pan for 30 sec until melted.
- Add shallots. Cook for 1-2 min, stirring often until soft and golden.
- Add snow peas. Stir to combine.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add remaining oyster sauce and 1/2 cup (1 cup) water.
- Cook for 2-3 min, stirring occasionally, until smooth and lightly thickened.
- To the pan with sauce, add linguine and mushrooms.
- Season with salt and pepper. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water 1-2 tbsp at a time.)
- Divide noodles between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle crispy shallots over top.
If you've opted to add chicken breast, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
800
kcal
Calories
25
g
Fat
10
g
Saturated Fat
97
g
Carbohydrate
20
g
Sugar
8
g
Dietary Fiber
58
g
Protein
140
mg
Cholesterol
2090
mg
Sodium
0.3
g
Trans Fat
1700
mg
Potassium
75
mg
Calcium
5.5
mg
Iron
