avec linguines
Le poulet juteux et assaisonné à l’italienne garnit ce superbe plat crémeux et vole la vedette! Pour couronner le tout, nous ajoutons aussi une sauce crémeuse à l’ail, des tomates fraîchement coupées, des épinards et des oignons caramélisés… Que demander de plus?
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Linguines
170 g
Crème
56 mL
Bébés épinards
56 g
Gousses d'ail
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Oignon jaune
1 unit(s)
Assaisonnement italien
1 tbsp
Mélange d'épices pour sauce crémeuse
1 tbsp
Crème sure
2 unit(s)
Tomato
1 unit(s)
Sel d'ail
1 tsp
Beurre non salé
2 tbsp
Poivre
0.313 tsp
Huile
0.5 tbsp
Sel
0.375 tsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Pat chicken dry with paper towels. Season 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 heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook until golden-brown, 1-2 min per side. (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 until cooked through, 12-14 min.**
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain.
- Meanwhile, reheat the same pan (from step 2) over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook, stirring often, until onions soften, 3-4 min.
- Add spinach, tomato and remaining Italian Seasoning and remaining garlic salt.
- Cook, stirring often, until spinach wilts, 1-2 min.
- Add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water to the pan with veggies.
- Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
- Add linguine to the pan with sauce. Cook, stirring often, until coated, 1 min.
- Divide linguine between plates, then top with chicken.
- Sprinkle Parmesan over top.
920
kcal
Calories
40
g
Fat
22
g
Saturated Fat
82
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
58
g
Protein
220
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
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