avec linguines au pesto
Allergens
Tags
Poitrines de poulet
2 unit(s)
Bébés épinards
113 g
Chapelure italienne
2 tbsp
Linguines
170 g
Pesto au basilic
0.25 cup
Parmesan, râpé grossièrement
0.25 cup
Gousses d'ail
3 unit(s)
Brochettes en bois
6 unit(s)
Crème
56 mL
Beurre
4 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
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 linguine 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
avec linguines au pesto et aux champignons
avec linguines au pesto et aux champignons
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avec quartiers de pommes de terre et aïoli érable-moutarde