Truffled Chicken Over Tagliatelle Alfredo
with Lemon-Roasted Carrots and Hazelnuts
- Tree Nuts
- Milk
- Wheat
- Eggs
Now this is what we call a family feast! Not only does this meal have a hearty combination of pasta, meat, and veggies, it does them to the max. The tagliatelle noodles are coated in a creamy, cheesy alfredo-style sauce with peas, then topped with a truffle-butter-dolloped chicken breast, which leaps at you with its unique, rich flavor. Even the roasted carrots get a little fancy with the help of buttery hazelnuts. All you need to make things complete is you plus three of your favorite people.
Ingredients
1 ounce
Hazelnuts
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Shallot
4 clove
Garlic
½ ounce
Chives
½ ounce
Honey
16 ounce
Carrot
24 ounce
Chicken Breasts
13.5 ounce
Milk
(Contains: Milk)
1 cup
Italian Cheese Blend
(Contains: Milk)
6 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Parmesan Cheese
(Contains: Milk)
18 ounce
Tagliatelle
(Contains: Wheat, Eggs)
4 ounce
Peas
2 tablespoon
Truffle Oil
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil. Roughly chop hazelnuts. Zest lemon until you have 1 tsp zest, then halve. Squeeze 1 TBSP juice into a small bowl. Halve, peel, and finely mince shallot. Mince garlic. Finely chop chives.
In another small bowl, whisk honey, a drizzle of olive oil, and a few large pinches of salt. Place carrots on lined sheet and toss with honey mixture until coated. Arrange carrots toward one side of sheet, keeping at least a quarter of the surface area empty. Roast in oven 12 minutes, then remove from oven and add hazelnuts to empty space on sheet.
Return sheet to oven and continue roasting until carrots are tender and hazelnuts are golden brown, about 3 minutes. Meanwhile, pat chicken dry with a paper towel. Season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium heat. Add chicken. Cook until no longer pink in center, about 6 minutes per side.
Remove chicken from pan, transfer to a cutting board, and cover with foil to keep warm. Melt 2 TBSP plain butter in same pan over medium heat. Add shallot and garlic. Cook until fragrant, 30-60 seconds. Whisk milk and a pinch of salt and pepper into pan, then bring to a simmer. Add Italian cheese, cream cheese, and half the Parmesan. Stir until smooth.
Add pasta to pot of water. Cook until just tender, about 2 minutes. Scoop out 1 cup water, then drain. Return pasta to empty pot off heat. To pan with sauce, whisk in ⅓ cup pasta water. Simmer until just thickened, about 1 minute. Stir in peas and half the chives. Season with salt and pepper. Pour cheese sauce into pot with pasta; stir to combine. TIP: Add more water, 1 TBSP at a time, to loosen sauce, if needed.
Toss carrots with lemon zest and lemon juice. Sprinkle with hazelnuts, if desired. (TIP: Leave them off for picky eaters.) Slice chicken. Divide pasta between plates. Arrange chicken on top and dollop with truffle butter, to taste. Sprinkle with remaining Parmesan and chives. Serve with carrots on the side.
