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Lemon Pepper Chicken Linguine

Lemon Pepper Chicken Linguine

with Spinach and Parmesan

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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.

Allergens:Tree NutsWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

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)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate75 g
Sugar5 g
Dietary Fiber7 g
Protein52 g
Cholesterol165 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Plastic Bag
Zester
Strainer
Large Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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).