Countryside Chicken over Linguine
Sautéed chicken breasts cooked in a creamy French white wine sauce with mushrooms, carrots, and celery served over linguine pasta.
Medium Instructions
Thaw in refrigerator.
1.Bring large, covered pot of water to a boil, add linguine and cook 9-10 min. Drain and set aside.
2. Preheat a large sauté pan over med-high heat. Remove chicken breasts from bag and pat dry. Season with salt and pepper.
3.Add 1 Tbsp. of olive oil to the heated pan. Place chicken breasts in pan and brown on each side for 3-4 min. Remove chicken from pan. NOTE: Brown the chicken only in this step, it will be cooked through later.
4.Add vegetable mix and 1/4 tsp. of kosher salt to pan and sauté for 4-5 min.
5.Add white wine to pan, stirring frequently to release browned bits from pan. Cook until white wine has reduced by half, 3-5 min.
6.Lower heat, add bag of sauce base and 1/2 cup water, stir to combine. Add chicken breasts back to pan and bring to a simmer.
7.Continue to simmer chicken and sauce for 10-12 min. until cooked through and sauce has thickened (internal temp. 165°F).
8.Evenly distribute vegetables and sauce over chicken and serve over linguine.
Prep time: 35-40 min.
Large Instructions
Thaw in refrigerator.
1.Bring large, covered pot of water to a boil, add linguine and cook 9-10 min. Drain and set aside.
2. Preheat a large sauté pan over med-high heat. Remove chicken breasts from bag and pat dry. Season with salt and pepper.
3.Add 1 Tbsp. of olive oil to the heated pan. Place chicken breasts in pan and brown on each side for 3-4 min. Remove chicken from pan. NOTE: Brown the chicken only in this step, it will be cooked through later.
4.Add vegetable mix and 1/2 tsp. of kosher salt to pan and sauté for 4-5 min.
5.Add white wine to pan, stirring frequently to release browned bits from pan. Cook until white wine has reduced by half, 3-5 min.
6.Lower heat, add bag of sauce base and 1 cup water, stir to combine. Add chicken breasts back to pan and bring to a simmer.
7.Continue to simmer chicken and sauce for 10-12 min. until cooked through and sauce has thickened (internal temp. 165°F).
8.Evenly distribute vegetables and sauce over chicken and serve over linguine.
Prep time: 35-40 min.
Serving Suggestions
Dream Dinners Lemon Garlic Green Beans
| Nutrition Facts | |
|---|---|
|
3 servings per container (Medium)
6 servings per container (Large)
Serving size
1 breast, sauce, & 6 oz linguine
|
|
|
Amount per serving
Calories
634
|
|
| % Daily Value* | |
|
Total Fat
22g
|
28% |
|
Saturated Fat
12g
|
60% |
|
Trans Fat
<1g
|
|
|
Sodium
758mg
|
33% |
|
Cholesterol
151mg
|
50% |
|
Total Carbohydrates
55g
|
20% |
|
Dietary Fiber
4g
|
14% |
|
Total Sugars
7g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
52g
|
104% |
|
Vitamin D
7µg
|
35% |
|
Calcium
91mg
|
7% |
|
Iron
4mg
|
22% |
|
Potassium
1590mg
|
34% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Eggs; Milk; Soybeans; Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: CREAMER HALF & HALF EXTENDED S ((Milk, Cream, contains less than 1% of: Sodium Citrate.)), WINE COOKING SAUTERNE ( WINE, WATER, NEUTRAL SPIRITS, SALT, TARTARIC ACID, CITRIC ACID, POTASSIUM SORBATE (PRESERVATIVE), POTASSIUM METABISULFITE (PRESERVATIVE), CARAMEL COLOR.), CARROT DICED GRADE A PACKAGED, MUSHROOM SLICED FRESH, ONIONS YELLOW DICED .375", CELERY DICED FRESH, BUTTER SOLID UNSLTD PRINT [(Sweet Cream, Natural Flavoring)]), FLOUR ALL PURPOSE HOTEL & REST (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. ), BASE CHICKEN NO MSG ZTF 6/1 LB (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, SALT, SUGAR, CHICKEN FAT, HYDROLYZED WHEAT, CORN, AND SOY PROTEINS, WHEY, MALTODEXTRIN, 2% OR LESS OF ONION POWDER, HYDROGENATED COTTONSEED OIL, DISODIUM INOSINATE AND DISODIUM GUANYLATE, CORN OIL, AUTOLYZED YEAST EXTRACT, NATURAL EXTRACTIVES OF TURMERIC AND ANNATTO, NATURAL FLAVORS, DEXTROSE, LACTIC ACID.), SPICE THYME LEAVES WHOLE, SPICE PARSLEY FLAKE, PASTA LINGUINE 10 INCH [DURUM WHEAT SEMOLINA, DURUM WHEAT FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID. CONTAINS: WHEAT. MAY CONTAIN EGG.]), CHICKEN BRST BL/SL FIL GLZD [Boneless, Skinless Chicken Breast Filets With Rib Meat, Up to 15% of a Water and Sea Salt Solution]
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
