Tuscan Chicken Linguine
with Roasted Tomato, Basil, and a Creamy Parmesan Sauce
Our chefs just took pasta night to the next level: thanks to linguine, tomatoes, and chicken with Tuscan herbs, this recipe has all the Italian flair you could want and then some. The dish is accompanied by a sauce that has all the creamy goodness you want—it has cream cheese, Parmesan, and garlic herb butter for a trifecta of dairy deliciousness. So get ready: these tasty noodles are waiting to get twirled ‘round your fork.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 unit
Roma Tomato
1 tablespoon
Tuscan Heat Spice
6 ounce
Linguine
(Contains Wheat)
10 ounce
Chicken Breast Strips
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
½ ounce
Basil
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Adjust rack to upper position and preheat oven to 400 degrees. Zest ½ tsp zest from lemon, then cut into quarters. Squeeze 1 TBSP juice into a small bowl (save any remaining lemon for another use). Cut tomato into ½-inch-thick wedges.
Line a baking sheet with aluminum foil, then arrange tomato wedges on it skin-side down. Sprinkle with a drizzle of olive oil. Season with salt, pepper, and 1 tsp Tuscan heat spice (save the rest for step 4). Roast in oven until wilted and beginning to release their juices, about 25 minutes.
Around the same time that tomatoes have roasted 10 minutes, add linguine to pot of boiling water. Cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water, then drain. Set linguine aside in strainer; keep pot handy for use in step 5.
Pat chicken dry with a paper towel and season with salt, pepper, and remaining Tuscan heat spice. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.
Add 1 TBSP plain butter to pot used for pasta and place over medium-low heat. Add lemon zest, cream cheese, and ¼ cup pasta cooking water and whisk until smooth. Stir in linguine, garlic herb butter, reserved lemon juice, and half the Parmesan. (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper.
Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide pasta between bowls and top with tomato wedges. Garnish with basil (to taste) and remaining Parmesan.
