Farmers Market Linguine with Chicken
with Lemon & Parmesan
- Wheat
- Milk
Have you ever had your mind blown by something ridiculously simple? Think self-watering plant pots. Tilting your glass sideways before pouring in your beer. Jeans that actually fit. Our chefs have created the culinary equivalent by adding bright, tangy lemon juice and zest to cheesy pasta. It's an easy twist that transforms this veggie-loaded dish into something otherworldly. Meaty mushrooms, tender zucchini, and juicy tomato wedges don’t hurt, either...
Ingredients
1 unit
Zucchini
1 unit
Tomato
1 unit
Button Mushrooms
3 clove
Garlic
1 unit
Lemon
1 unit
Chives
1 unit
Linguine Pasta
(Contains: Wheat)
1 unit
Cream Cheese
(Contains: Milk)
1 unit
Parmesan Cheese
(Contains: Milk)
10 ounce
Chicken Breasts
Not included in your delivery
Salt
Pepper
2 tablespoon
Butter
(Contains: Milk)
4 teaspoon
Olive Oil
Nutrition Values
Cooking Steps
Preheat oven to 450 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Cut tomato into ½-inch-thick wedges. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Peel garlic.
Toss zucchini, tomato, and mushrooms on a baking sheet with a large drizzle of olive oil, salt, and pepper. Place garlic cloves in the center of a small piece of foil and drizzle with olive oil. Cinch into a packet and place on same sheet. (For 4 servings, divide veggies between 2 sheets.) Roast until browned and tender, 15-20 minutes for garlic and 20-25 minutes for veggies. Once garlic is done, carefully transfer to a cutting board and mash cloves with a fork until smooth.
While everything roasts, bring a large pot of salted water to a boil. Zest and quarter lemon. Thinly slice chives. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and return pasta to pot. Toss with a drizzle of olive oil.
While pasta cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes per side. Transfer to a cutting board.
Heat pot with pasta over medium-high heat. Add mashed garlic, cream cheese, lemon zest, half the chives, and 2 TBSP butter (4 TBSP for 4 servings). Stir to combine, then add Parmesan. Stir in splashes of reserved pasta cooking water as needed until pasta is coated in a creamy sauce. Stir in roasted veggies and a squeeze of lemon juice. Season with salt and pepper.
Divide pasta between bowls and top with remaining chives. Serve with remaining lemon wedges on the side.
Thinly slice chicken crosswise; serve atop pasta.
Chicken is fully cooked when internal temperature reaches 165°.
