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Chicken, Artichoke & Spinach Linguine

Creamy garlicky chicken and artichoke pasta with spinach, bright lemon notes and a light kick of red pepper flakes. 
Difficulty: Easy
Time: 25-30 min
Calories: 630 Fat: 14g Carbs: 79g Protein: 50g

ABOUT THE DISH

There’s a reason spinach artichoke dip is a classic, and we’ve captured all of best elements in this dish!  We’ve got a beautifully balanced combination of creamy, bright, and earthy – with just a little zing…perfect with juicy seared chicken.

Ingredients
Linguine
Lemon
Red pepper flakes
Garlic
Parsley
Spinach
Artichokes
Chicken breasts
Heavy Cream

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Small pot

Medium pan

Cooking Instructions

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Step 1: COOK THE PASTA

Read through entire recipe before getting started. Bring 6 cups water to boil in medium pot over medium-high heat. Add linguine, cook over a rolling boil until pasta is done, about 8-10 min. Reserve ¾ cup pasta water and strain. Set aside. While pasta is cooking, begin mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Mince or grate garlic. Zest lemon; cut in half, then juice. Remove parsley leaves from stem, chop leaves. Drain liquid from artichokes, rough chop. Remove chicken from package; rinse and pat dry.

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Step 3: SEAR THE CHICKEN

Season chicken breasts with salt and pepper. Heat 1 Tbsp. oil in medium pan over medium heat. When hot, add chicken and sear until golden brown on both sides, about 3-4 min per side. Note: Chicken may not be fully cooked at this point.

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Step 4: MAKE THE SAUCE

Add garlic, crushed red pepper and artichokes, to chicken, cook 1-2 min until fragrant. Add heavy cream and reserved pasta water, bring to a simmer. Simmer 5-6 min until lightly thickened. USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 5: FINISH THE PASTA

Add linguine and toss until incorporated. Remove from heat. Add 1 Tbsp. lemon juice and 1 tsp. lemon zest. Add half parsley and spinach, stir until wilted.

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Step 6: PLATE YOUR DISH

Divide linguine between two bowls. Top with seared chicken, garnish with remaining parsley. Enjoy!