Easy Peasy Chicken Tetrazzini
with Linguine
Juicy Italian-seasoned chicken takes centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, fresh chopped tomatoes, spinach and caramelized onions...need we say more!
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
170 g
Linguine
(Contains Wheat)
56 mL
Cream
(Contains Milk)
56 g
Baby Spinach
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
160 g
Tomato
113 g
Yellow Onion
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Italian Seasoning
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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. While water comes to a boil, cut tomato into 1/4-inch pieces. Peel, halve, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop sinpach.
Pat chicken dry with paper towels. Season with half the Italian Seasoning, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to a baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
While chicken bakes, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
While linguine cooks, heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then the onions and garlic. Cook stirring often until onions soften, 3-4 min. Add the spinach, tomatoes and Italian seasoning. Cook stirring often until spinach wilts, 1-2 min.
Add cream, 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 until pasta is coated, 1 min.
Thinly slice chicken. Divide linguine between plates, then top with chicken. Sprinkle Parmesan over top.
