Protein Swap | Seared Italian Chicken Breasts
over Creamy Fettuccine Rosée
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
This Italian dinner duo gives a lot back, yet takes amazingly little to prepare. Slices of pan-seared chicken release their tangy juices as they rest over a layer of creamy tomato pasta, which takes care of green veg with wilted lacinato kale.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Bunch of lacinato kale
- 15ml Minced garlic
- 225g Fettuccine
- 100ml Tomato sauce
- 30ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
23 g
Saturated Fat
6 g
Sodium
800 mg
Total Carb
109 g
Sugars
11 g
Protein
61 g
Fibre
9 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oilon medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the sauce
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- In the reserved pot, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale and sauté, 2 to 3 min., until softened; season with the remaining spices and S&P.
- Add the tomato sauce, cream and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
Combine the pasta & serve
- To the pot of sauce, add the pasta.
- Cook, stirring often, 1 to 2 min., until combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your plates.
- Top with the pork. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
