with Chicken, Chili Flakes and Chives
Ingredients: Chicken breast • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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 cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Linguine
170 g
Chives
7 g
Garlic, cloves
1 unit(s)
Garlic Salt
4 g
Chili Flakes
4 g
Cream
113 mL
Cream Sauce Spice Blend
10 g
Parmesan Cheese, shredded
0.5 cup
Cream Cheese
1 unit(s)
Butter
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add linguine. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine.
- Meanwhile, pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
- Season with half the garlic salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 4-5 min per side, until golden and cooked through.**
- Transfer chicken to plate and cover with foil to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, thinly slice chives.
- Peel, then mince or grate garlic.
- In the same pan (from step 3), melt 2 tbsp (1/4 cup) butter over medium.
- When hot, add garlic and Cream Sauce Spice Blend. Stir for 30 sec, until fragrant.
- Add cream and cream cheese. Bring to a simmer. Reduce heat to low. Cook for 2-3 min, stirring often until sauce is smooth and thickens slightly.
- Add linguine, half the Parmesan, remaining garlic salt and 1/3 cup (2/3 cup) reserved pasta water. Toss for 2-3 min until combined. (TIP: Prefer a lighter sauce? Add more pasta water, 1-2 tbsp at a time.)
- Slice chicken.
- Divide creamy garlic linguine between bowls.
- Top with chicken, remaining Parmesan, chives and as many chili flakes as you'd like. (TIP: Got fresh nutmeg? Finely grate a tiny bit over each bowl, if you like!)
- "Time to carbo-load!"
1030
kcal
Calories
54
g
Fat
29
g
Saturated Fat
74
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
60
g
Protein
260
mg
Cholesterol
1670
mg
Sodium
1.5
g
Trans Fat
950
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
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