Italian-Spiced Chicken over Gluten-Free Linguine

with Fresh Pasta & Creamy Tuscan Tomato-Basil Sauce

Allergens: Milk, Eggs

Total: 25 min • Prep: 5 min

Servings:
Ingredients

  • Tomato Paste

    1 unit

  • Cream Cheese

    2 tablespoon

  • Chicken Stock Concentrate

    2 units

  • Italian Seasoning

    1 tablespoon

  • Gluten-Free Fresh Linguine Pasta

    7 ounce

  • Chicken Cutlets

    12 ounce

  • Tomato

    1 unit

  • Tuscan Heat Spice

    ½ tablespoon

  • Garlic Powder

    1 teaspoon

  • Basil Paste

    1 ounce

  • Sugar

    ½ teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a medium pot of salted water to a boil. Wash and dry produce.

  • Finely dice tomato.

2

  • Pat chicken* dry with paper towels; season all over with Italian Seasoning, salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

  • Turn off heat; transfer to a cutting board.

3

  • Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain.

  • Heat empty pot over medium heat. Add a drizzle of oil and tomato paste; cook, stirring constantly, until fragrant, 30-60 seconds. Add stock concentrates, garlic powder, reserved pasta cooking water, cream cheese, half the Tuscan Heat Spice, and ½ tsp sugar (all the Tuscan Heat Spice and 1 tsp sugar for 4). Whisk to combine; cook until slightly thickened, 30-60 seconds more.

  • Turn off heat. Stir in basil paste and 1 TBSP butter (2 TBSP for 4). Add diced tomato and drained linguine; toss to coat. Season with salt and pepper.

4

  • Slice chicken crosswise.

  • Divide pasta between shallow bowls and top with chicken. Serve.