Creamy Horseradish Chicken Linguine
with Spinach
In this dish, lightly peppery horseradish pasta sauce is tempered by creaminess to deliver mind-blowing flavour. Fresh tarragon adds a touch of elegance and an unforgettable mild anise profile!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1.5 tsp
Dijon Mustard
(Contains Mustard)
170 g
Linguine
(Contains Wheat)
56 g
Baby Spinach
2 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
1 tsp
Garlic Salt
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Chives
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
⅓ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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. Reserve 1 cup pasta water (dbl for 4 ppl), then drain.
Meanwhile, roughly chop spinach.Thinly slice half the chives (all for 4 ppl).Pat chicken dry with paper towels. Season with pepper and half the garlic salt.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add chicken. Cook until golden, 1-2 min per side. Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet, reserving fat in the pan. Sprinkle half the Parmesan over chicken. Bake in the top of the oven until chicken is cooked through, 10-12 min.**
When linguine is done, return the same pan to medium-high.When hot, add linguine, Cream Sauce Spice Blend, reserved pasta water and remaining garlic salt. Stir to combine and bring to a simmer.Once simmering, stir in 1/3 cup milk (dbl for 4 ppl). Cook, tossing often, until sauce thickens slightly and coats linguine, 1-2 min.
Add spinach and remaining Parmesan to the pan with linguine. Cook, stirring often, until spinach wilts, 1 min. Remove the pan from heat. Add creamy horseradish sauce and Dijon. Season with salt and pepper, to taste, then stir to combine.
Thinly slice chicken. Divide linguine between plates. Top with chicken. Sprinkle chives over top.
