with Basil Pesto and Goat Cheese
We love zucchini all year long and this dish combines some of our favourite flavours: sweet bell peppers, chicken breasts, zucchini and basil pesto! A little squeeze of lemon at the end brings the whole dish together. Ingredients: Chicken breast • Zucchini • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Lemon • Basil pesto (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) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • 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) • Spinach • Garlic • Red chili pepper • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Linguine
170 g
Garlic, cloves
2 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Basil Pesto
0.25 cup
Chili Pepper
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Goat Cheese, crumbled
0.5 cup
Baby Spinach
28 g
Cream
56 mL
Garlic Salt
4 g
Chicken Breasts
2 unit(s)
Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lemon (use same for 4 servings). Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- To the boiling water, add linguine. Cook for 10-12 min, stirring occasionally, 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.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper.
- Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add garlic and 1/2 tsp (1 tsp) chilies. (Like things spicy? Add more chilies!)
- Cook for 1-2 min, stirring often, until fragrant.
- Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp (1 tbsp) lemon juice.
- Season with pepper, then stir for 1-2 min, until spinach wilts. Set aside.
- To the pot with linguine, add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter. Season with salt and pepper, then toss to combine.
- Divide zucchini and lemon linguine between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle with remaining Parmesan.
- Squeeze a lemon wedge over top and sprinkle with any remaining chilies, if you like.
If you've opted to add chicken, while linguine cooks, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook veggies in step 4.
Thinly slice chicken. Top bowls with chicken.
1050
kcal
Calories
52
g
Fat
23
g
Saturated Fat
81
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
62
g
Protein
225
mg
Cholesterol
1330
mg
Sodium
1.5
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
5
mg
Iron
with Basil Pesto and Goat Cheese
