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Zucchini, Chicken and Lemon Linguine
with Basil Pesto and Goat Cheese
We love zucchini all year long and this dish combines some of our favourite flavours: sweet bell peppers, zucchini, chicken and basil pesto! A little squeeze of lemon at the end brings the whole dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Linguine
(Contains Wheat)
2 unit
Garlic, cloves
1 unit
Zucchini
1 unit
Sweet Bell Pepper
1 unit
Lemon
¼ cup
Basil Pesto
(Contains Milk)
1 unit
Chili Pepper
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Goat Cheese
(Contains Milk)
28 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Preheat the oven to 425°F. Heat Guide for Step 4: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! 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, pat chicken dry with paper towels. Season with salt and pepper. Transfer tenders to a parchment-lined baking sheet, then drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven, flipping halfway through, until cooked through, 12-14 min.**
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces.Zest, then juice half the lemon (use same for 4 ppl). Cut remaining lemon into wedges. Peel, then mince or grate garlic. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add garlic and 1/2 tsp (1 tsp) chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.
Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.
Add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter to the pot with linguine. Season with salt and pepper, then toss to combine. Divide zucchini and lemon linguine between bowls. Top with chicken.Sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired. Sprinkle with any remaining chilis, if desired.
