Lemon Pepper Chicken Linguine
with Spinach and Parmesan
This pasta masterpiece really has it all. First, there are the chicken breasts, which get sliced into tender, juicy pieces that fit right in with the twirly linguine noodles. Then, you’ve got a bunch of hearty spinach to fulfill your veggie wants and needs. And when you add freshly cracked whole peppercorns and a sprinkling of Parmesan cheese, you know this dish is something special indeed.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
1 tablespoon
Tricolored Peppercorns
(ContainsTree Nuts)2 unit
Lemon
4 clove
Garlic
12 ounce
Linguine
(ContainsWheat)5 ounce
Spinach
24 ounce
Chicken Breasts
½ cup
Parmesan Cheese
(ContainsMilk)Not included in your delivery
3 teaspoon
Olive Oil
4 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
Wash and dry all produce. Bring a large pot of salted water to a boil. Place peppercorns in a zip-close bag; crush using a heavy-bottomed pan or a rolling pin. Zest 2 tsp zest from lemons and then halve; squeeze 3 TBSP juice into a small bowl. Mince garlic.
Once water boils, add linguine to pot. Cook until al dente, 9-11 minutes. During the last minute of cooking, stir in spinach and let wilt. Reserve 1 cup cooking water, then drain linguine and spinach. Set aside.
Meanwhile, pat chicken dry with a paper towel; season all over with salt and a pinch of crushed peppercorns. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 6-8 minutes per side. Transfer to a cutting board and let rest 5 minutes.
Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add garlic, 1½ tsp lemon zest, and 1 tsp crushed peppercorns. Cook, stirring, until fragrant, about 30 seconds. Stir in reserved lemon juice and half the reserved cooking water. Bring to a simmer, then remove from heat.
Thinly slice chicken once it has had 5 minutes to rest. Using tongs, toss linguine, spinach, and chicken into pan. Add 4 TBSP butter and half the Parmesan, stirring to melt. Season with salt. TIP: Everything should be coated in a loose sauce—if dry, add more cooking water a little bit at a time.
Divide pasta mixture between plates. Garnish with remaining Parmesan, remaining lemon zest, and any remaining crushed peppercorns (if desired—you may want to skip this for the kids).