Chicken Breast on Springtime Ricotta and Pesto Linguine
with Roasted Baby Plum Tomatoes, Spinach and Lemon
- Cereals containing gluten
- Milk
- Egg
Spring has sprung! A new season of veg is ready for our plates, which is why we've created this Chicken Breast on Springtime Ricotta and Pesto Linguine. Making the most of fresh veg by pairing it with delicate ricotta cheese, this dish is sure to put a spring in your step.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Onion
125 grams
Baby Plum Tomatoes
180 grams
Linguine
(Contains: Cereals containing gluten)
2 unit(s)
British Chicken Breasts
100 grams
Ricotta Cheese
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
32 grams
Pesto
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Peel and grate the garlic (or use a garlic press).
Zest and halve the lemon. Halve, peel and thinly slice the onion.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).
Once hot, add the onion to the pan and stir-fry until softened, 5-6 mins. When the onion has softened, add the garlic and fry until fragrant, 1 min more.
Stir through the ricotta, chicken stock paste and water for the sauce (see pantry for amount). Bring up to a boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.
Once thickened slightly, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Once the spinach has wilted, remove from the heat.
Stir through the cooked pasta, pesto, cheese and butter (see pantry for amount) until melted. Add a good squeeze of lemon juice and half the lemon zest through the sauce.
Taste and season with salt, pepper and more lemon juice if you feel it needs it. Add a splash of water if your sauce looks a little too thick.
Meanwhile, thinly slice your chicken into 1cm slices.
Once the tomatoes have roasted, drain them of any excess liquid.
Share your creamy ricotta pasta between your serving bowls.
Top with the sliced chicken.
Spoon over roasted tomatoes, then squeeze over some more lemon juice and sprinkle over the remaining lemon zest to finish.
Enjoy!
