EP- R1 Tuscan Herbed Chicken
over Creamy Tomato Linguine
- Wheat
- Milk
#adulting means a lot of things: constantly editing your resume, paying rent, filling out tax forms...and making a (preferably delicious) dinner. And while we can’t speak to paying your taxes (any tax preparers reading this??), we can definitely help you make a darn tasty meal! This week, learn how simple it is to make creamy, dreamy linguine (the only hard part is saying that five times fast) topped with herby seared chicken breast. Take a bite, pat yourself on the back, and save those other chores for tomorrow. It’s not procrastination, it’s self care.
Ingredients
1 unit
Roma Tomato
3 clove
Garlic
1 unit
Tuscan Heat Spice
2 unit
Chicken Breast
1 unit
Linguine
(Contains: Wheat)
1 unit
Cream Cheese
(Contains: Milk)
1 unit
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry all produce. Dice tomato. Peel and thinly slice two cloves garlic. Peel and finely chop remaining clove.
Place chicken in a medium bowl; pat dry with paper towels. Add a large drizzle of olive oil, chopped garlic, half the seasoning, salt, and pepper; toss to evenly coat. Meanwhile, once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 7-10 minutes per side. (If browning too quickly, lower that heat!) Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, thinly slice crosswise.
Melt 2 TBSP butter in same pan over medium heat. Add sliced garlic and cook until fragrant, about 1 minute. Add tomato, a pinch of chili flakes, remaining seasoning, salt, and pepper. Continue to cook, stirring, until softened, 2-3 minutes.
Stir cream cheese, half the Parmesan, and half the reserved pasta cooking water into pan with tomato mixture. Bring to a simmer, then stir in pasta. (If sauce is too thick, add more reserved cooking water, a splash at a time, until creamy.) Turn off heat; taste and season with salt and pepper.
Divide pasta between plates. Top with sliced chicken and remaining Parmesan.
