Protein Swap | Linguine Alfredo with Chicken Breasts
Wilted Kale & Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
In less time than it would take you to scroll the food delivery app, you’ll have this tasty feast done and ready. Talk about minutes well spent! Seared chicken breasts are the perfect booster of a topper for this creamy and comforting pasta dish. Swirl in an easy Alfredo sauce that mixes the necessary cream, butter and cheese with bonuses of garlic, kale and onion. Add our fantastic Mezzogiorno spices to make sheer magic, lickety-split.
We will send you:
- 2 Chicken breasts
- 1 Onion (or shallot)
- 1 Bunch of lacinato kale
- 225g Fresh linguine
- 15g Minced roasted garlic
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
18 g
Sodium
1080 mg
Total Carb
88 g
Sugars
9 g
Protein
69 g
Fibre
11 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of the boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. Halve, peel and thinly slice the onion.
Sauté the vegetables
Heat the reserved pan on medium. Add the onion and sauté, 2 to 3 min., until softened. Add the kale and sauté, 3 to 4 min., until wilted; season with the spices and S&P.
Make the sauce & combine the pasta
To the pan of vegetables, add the garlic, cream, ½ the cheese, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring constantly, 2 to 3 min., until slightly reduced. Add the pasta and cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the pasta between your bowls. Top with the chicken. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
