Meal Kit
Tuscan Chicken Linguine
with garlic bread
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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5 oz. Linguine
- 4 oz. Grape Tomatoes
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1 Ciabatta
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2 oz. Light Cream Cheese
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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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Calories820
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Carbohydrates82g
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Net Carbs75g
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Fat29g
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Protein59g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
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 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean.While pasta cooks, roast tomatoes and toast bread. -
2 Roast Tomatoes and Toast Bread
Halve tomatoes.
Mince garlic.Place tomatoes on one half of prepared baking sheet. Toss with 2 tsp. olive oil and spread into a single layer on their side. Place ciabatta on empty half of baking sheet, cut side up. Top evenly with 2 tsp. olive oil and half the garlic (reserve remaining for sauce).Roast in hot oven until bread is toasted and tomatoes are softened, 8-10 minutes.While bread and tomatoes roast, cook chicken. -
3 Cook the Chicken
Pat chicken breasts dry.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a plate and tent with foil. -
4 Make the Sauce
Return pot used to cook pasta to medium-high heat. Add half the pasta cooking water (reserve remaining for adjusting), remaining garlic, garlic salt, and cream cheese to hot pot. Stir to combine, then bring to a boil.
Once boiling, stir constantly until smooth, 1-2 minutes.Add pasta and spinach. Stir constantly until spinach is wilted, 2-3 minutes.Remove from burner and stir in Parmesan. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Cut chicken into 1/2" slices.
Plate dish as pictured on front of card, topping pasta with chicken and roasted tomatoes. Bon appétit!
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