Creamy Chicken Linguine with Mushrooms and Peas
with Mushrooms
étiquettes:
Familiale
Allergènes:
Blé
•Soya
•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 préparation25 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
280 g
Hauts de cuisse de poulet
170 g
Linguines
(Contient Blé)
113 g
Champignons
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
1 cs
Bouillon de poulet en poudre
(Contient Soya Peut contenir Sésame, Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde)
1 pièce(s)
Fromage à la crème
(Contient Lait)
¼ tasse(s)
Parmesan, râpé
(Contient Lait)
Pas inclus dans votre livraison
¼ tasse(s)
Lait*
Informations nutritionnelles
Énergie (kcal)660 kcal
Graisses16 g
dont saturés6 g
Glucides83 g
dont sucres12 g
Fibres6 g
Protéines47 g
Cholestérol155 mg
Sel1250 mg
Gras Trans0.3 g
Potassium800 mg
Calcium300 mg
Fer4 mg
Instructions
1
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
2
- Quarter mushrooms.
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Pat chicken dry with paper towels, then season with salt and pepper.
- Sprinkle 2 tsp (4 tsp) Chicken Stock Powder and half the Parm over the chicken.
3
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Transfer chicken to a parchment-lined baking sheet.
- Roast in middle of oven, stirring halfway through, until cooked through, 10-12 min.**
4
- Add 1 tbsp (2 tbsp) butter to the pan (used in step 3), then swirl the pan to melt.
- Add the onions, peas and mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
- Add garlic puree, cream cheese and 1/2 cup (1 cup) water. Cook, stirring often, until cream cheese melts, 1-2 min.
- Add Cream Sauce Blend and remaining Parmesan. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring often, until slightly thickened, 2-3 min.
- Season with salt and pepper.
5
- Drain and return linguine to the large pot.
- Pour cream sauce over linguine, then toss to combine.
6
- Divide linguine between plates.
- Slice chicken.
- Top linguine with chicken.