avec sauce marinara et sauce Alfredo maison
Ingrédients: Hauts de cuisse de poulet • Linguines (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Sauce marinara (eau, pâte de tomates, sucre, sel, amidon de maïs modifié, ail séché, vinaigre, onion séché, huile de soja, poivron rouge séché, épices, herbes, arôme naturel, gomme de xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Chapelure italienne (orge, lait, avoine, seigle, sésame, soya, blé) (chapelure grillée [farine enrichie (farine de blé, orge maltée, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), sirop de maïs à haute teneur en fructose, sirop de maïs, huile végétale partiellement hydrogénée, eau, levure, sel, sucres (cassonade, miel, mélasse, sucre, dextrose), gluten de blé, lactosérum, farine de soya, farine de seigle, farine de maïs, son d'avoine, farine de maïs, fécule de maïs, farine de riz, farine de pommes de terre, beurre, agents de conditionnement de la pâte (mono et diglycérides, stéaroyl-lactylate de sodium et/ou de calcium, lécithine de soya, carbonate de calcium, acide ascorbique), nutriments de levure (sulfate d'ammonium, sulfate de calcium, phosphate monocalcique), vinaigre distillé, lait écrémé, babeurre, acide citrique, vinaigre de céréales, datte, iodate de potassium, gomme de guar, phosphate de calcium, acide lactique, propionate de calcium, acide lactique, propionate de calcium, sorbate de potassium, graines de sésame], sel, fromage pecorino romano importé (lait de brebis, sel, présure), épices, arômes naturels et artificiels, ail, oignon et persil) • Ail • Mélange d’épices aux fines herbes italiennes (sulfites) (sel, oignon déshydraté, ail déshydraté, herbes, sucre, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium).
Allergens
Tags
Haut de cuisse de poulet
270 g
Parmesan, râpé grossièrement
0.25 cup
Chapelure italienne
4 tbsp
Mélange d’épices aux fines herbes italiennes
5 g
Gousses d'ail
2 unit(s)
Sauce marinara
0.5 cup
Linguines
170 g
Poivron
1 unit(s)
Crème
56 mL
Échalote
1 unit(s)
Huile
2 tbsp
Beurre
2 tbsp
Farine tout usage
1 tbsp
Sel
0.33 tsp
Poivre
0.33 tsp
- Before starting, preheat the oven to 425°F.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce. - Peel, then finely mince or grate garlic.
- Peel, then cut shallot into 1/2-inch slices
- Core, then cut peppers into 1/2-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, shallot and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
- To the boiling water, add linguine.
- Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water.
Strain linguine, then return to the pot, off heat. - Drizzle 1 tbsp (2 tbsp) oil over top. Stir to coat.
- Meanwhile, cover each chicken thigh with plastic wrap.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken thigh until 1/2-inch thick. Season with half the Italian Herb Spice Blend, salt and pepper.
- To a shallow dish, add breadcrumbs.
- Working in batches, add chicken to breadcrumbs and turn to coat both sides, pressing to adhere. Discard any excess breading.
- Heat the same non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a small pot over medium.
- To the small pot, add 1 tbsp (2 tbsp) butter, half the garlic and the remaining Italian Herb Spice Blend.
- Cook for 30 sec, until butter has melted.
- Add 1 tbsp (2 tbsp) flour. Whisk to combine.
- Add cream and 1/2 cup (1 cup) reserved pasta water. Season with salt and pepper. Simmer for 2-3 min, until sauce has slightly thickened.
- Meanwhile, heat another small pot over medium.
- To the small pot, add marinara sauce, remaining garlic, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) reserved pasta water. Season with salt and pepper. Stir to combine.
- Simmer for 1-2 min, stirring occasionally.
- Thinly slice chicken.
- Divide pasta between plates.
- Top with your choice of marinara or cream sauce.
- Top with chicken and veggies.
- Sprinkle Parmesan over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
1000
kcal
Calories
47
g
Fat
20
g
Saturated Fat
96
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
49
g
Protein
210
mg
Cholesterol
1490
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
250
mg
Calcium
6
mg
Iron
