Squash Agnolotti with Herbed Chicken
in a Creamy Spinach & Shallot Sauce
Here’s the plan: Tender pasta pillows teeming with sweet, earthy butternut squash in a creamy spinach and shallot sauce. Interested? How about we add pan-seared, herb-seasoned chicken, and shower it all with Parmesan? (You had us at “pasta.”) Picture yourself standing at the stove, the pasta water bubbling, leaning into the steam and anticipating this luscious, comforting meal that’s on the table in just 30 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 clove
Garlic
10 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
5 ounce
Spinach
9 ounce
Butternut Squash Agnolotti
(Contains Eggs, Milk, Wheat)
1 ounce
Cheese Roux Concentrate
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and mince or grate garlic.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with ¼ tsp Italian Seasoning (½ tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add shallot and cook, stirring, until softened and lightly browned, 1-2 minutes. • Stir in spinach and garlic; cook, stirring occasionally, until spinach begins to wilt and garlic is fragrant, 1-2 minutes more.
• Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. • Reserve 1½ cups pasta cooking water (3 cups for 4 servings), then drain.
• To pan with veggies, add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); stir to combine. Cook, stirring, until slightly thickened, 2-3 minutes. • Reduce heat to medium low, then stir in cream cheese and half the Parmesan. Taste and season with salt and pepper. Turn off heat.
• Cut chicken into bite-size pieces. • Stir drained agnolotti, half the chicken, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce and toss until coated. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Divide pasta between plates; top with remaining chicken and remaining Parmesan. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
