Poulet tetrazzini sans tracas

Très riche en fibres

Familiale

avec linguines

10 min

Difficulté: 2/3

Italienne

Ingredients: Chicken tenders • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • 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 sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Tags

Très riche en fibres

Classic-euro-dishes

Familiale

Pasta-noodles

Ingrédients

Linguines

170 g

Crème

56 mL

Bébés épinards

56 g

Gousses d'ail

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Oignon jaune

0.5 unit(s)

Assaisonnement italien

4.3 g

Mélange d'épices pour sauce crémeuse

10 g

Crème sure

86 mL

Tomato

1 unit(s)

Sel d'ail

4 g

Filets de poitrines de poulet

320 g

Beurre

2 tbsp

Poivre

0.313 tsp

Huile

0.5 tbsp

Sel

0.13 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil (use same for 4 servings).
Meanwhile, cut tomato into 1/4-inch pieces.
Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch slices.
Peel, then mince or grate garlic.
Roughly chop spinach.

Pat chicken dry with paper towels.
Season chicken with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
Transfer to an unlined baking sheet. Bake in the middle of the oven for 5-6 min, until cooked through.**

Meanwhile, 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.

Meanwhile, reheat the same pan (from step 2) over medium.
When hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook for 3-4 min, stirring often, until onions soften.
Add spinach, tomato, remaining Italian Seasoning and remaining garlic salt.
Cook for 1-2 min, stirring often, until spinach wilts.

To the pan with veggies, add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water.
Cook for 1-2 min, stirring frequently, until sauce thickens slightly. Season with salt and pepper.
Add linguine to the pan with sauce. Cook for 1 min, stirring often, until coated.