Chicken and Linguine Al Limone
with Spinach and Peppers
'Al Limone' is the name for a pasta dish cloaked in creamy lemon sauce. Tender chicken, perky peppers and spinach make this speedy meal extra wholesome!
étiquettes:
Rapido
Allergènes:
Blé
•Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson7 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
170 g
Linguines
(Contient Blé)
1 pièce(s)
Citron
56 ml
Crème
(Contient Lait)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
56 g
Bébés épinards
1 pièce(s)
Poivron
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
1 cs
Huile*
0.06 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Énergie (kcal)730 kcal
Graisses36 g
dont saturés18 g
Glucides48 g
dont sucres6 g
Fibres5 g
Protéines51 g
Cholestérol200 mg
Sel960 mg
Gras Trans1 g
Potassium1100 mg
Calcium200 mg
Fer3.5 mg
Ustensiles
•Plaque de cuisson
•Grande poêle antiadhésive
•Grande casserole
•Cuillères à mesurer
•Verre doseur
•Zesteur
Instructions
1
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden, 1-2 min per side.
- Remove from heat. Transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven until cooked through, 10-12 min.**
2
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1 cup (1 1/2 cups) pasta water, then return to the same pot, off heat.
3
- Core, then cut pepper into 1/2-inch pieces.
- If desired, roughly chop spinach.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
4
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender, 3-5 min.
5
- Reduce heat to medium-low, then add water, cream, remaining garlic salt and spinach.
- Stir until spinach wilts, 1 min.
- Remove from heat.
- Add linguine, lemon zest, half the Parmesan, 2 tbsp (4 tbsp) butter, 2 tsp (4 tsp) lemon juice and half of the reserved pasta water to pan with sauce. Season with salt and pepper, to taste, then toss to combine. (TIP: If you prefer a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
6
- Thinly slice chicken.
- Divide linguine between plates.
- Top with chicken.
- Sprinkle remaining Parmesan over top.
- Squeeze a lemon wedge over top, if desired.