Chicken Thigh Linguine with Creamy Pesto Alfredo

ready in 15 minutes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • ¼ tsp. Red Pepper Flakes
  • 1 Red Bell Pepper
  • Info
    8 oz. Cooked Fettuccine
  • Info
    2 Tbsp. Basil Pesto
  • Info
    4 oz. Alfredo Sauce
  • 14 oz. Diced Chicken Thighs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    712
  • Carbohydrates
    52g
  • Fat
    32g
  • Protein
    57g
  • Sodium
    1218mg

Recipe Steps

  • 1

    prepare the bell pepper

    cut bell pepper into ¼" strips.

  • 2

    start the chicken

    Place a lage non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken and peppers to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  • 3

    finish the chicken

    add pasta, sauce, pesto, half the cheese, red pepper flakes, ¼ tsp salt and a pinch of pepper to pan. toss to coat.

  • 4

    finish the dish

    plate as shown.

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