Lemon Pepper Chicken Linguine

Name: Lemon Pepper Chicken Linguine with Spinach and Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 tbsp Corn; 2 Lemon; 4 clove Garlic; 12 oz Linguine; 5 oz Spinach; 24 oz Chicken Breast; 1/2 cup Parmesan Cheese; 3 tsp Olive Oil; 4 tbsp Butter; Salt; Black Pepper

with Spinach and Parmesan

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Corn
2 Lemon
4 clove Garlic
12 oz Linguine
5 oz Spinach
24 oz Chicken Breast
1/2 cup Parmesan Cheese
3 tsp Olive Oil
4 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

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).

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