Italian-Spiced Grass-Fed Rib-Eye & Linguine
with Gluten-Free Fresh Pasta & Creamy Tomato-Basil Sauce
- Milk
- Eggs
Italian herb–kissed chicken is seared until tender and juicy, then served atop silky gluten-free linguine that’s tossed in a luxuriously creamy tomato sauce with aromatic basil and Tuscan spices. Best of all? You’ll have dinner on the table in under 30 minutes!
Ingredients
1 unit
Tomato Paste
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
16 ounce
Grass-Fed Rib-Eye Steak
1 tablespoon
Italian Seasoning
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
1 unit
Tomato
½ tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Finely dice tomato.
Pat chicken* dry with paper towels; season all over with Italian Seasoning, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer to a cutting board.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain.
Heat empty pot over medium heat. Add a drizzle of oil and tomato paste; cook, stirring constantly, until fragrant, 30-60 seconds. Add stock concentrates, garlic powder, reserved pasta cooking water, cream cheese, half the Tuscan Heat Spice, and ½ tsp sugar (all the Tuscan Heat Spice and 1 tsp sugar for 4). Whisk to combine; cook until slightly thickened, 30-60 seconds more.
Turn off heat. Stir in basil paste and 1 TBSP butter (2 TBSP for 4). Add diced tomato and drained linguine; toss to coat. Season with salt and pepper.
Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) and basil paste. Fold in drained linguine and diced tomato. Season with salt and pepper.
Slice chicken crosswise.
Divide pasta between shallow bowls and top with chicken. Serve.
