Express
Chicken Thigh Linguine with Creamy Pesto Alfredo
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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8 oz. Cooked Fettuccine
- 1 Red Bell Pepper
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4 oz. Alfredo Sauce
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2 oz. Basil Pesto
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1 oz. Grated Parmesan
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories710
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Carbohydrates54g
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Net Carbs50g
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Fat33g
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Protein54g
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Sodium1210mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prepare the bell pepper
cut bell pepper into 1/4" strips.
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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.
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3 finish the chicken
add pasta, sauce, pesto, half the cheese, red pepper flakes, 1/4 tsp salt and a pinch of pepper to pan.
toss to coat. -
4 finish the dish
plate as shown.
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