This elegant pasta dish was submitted by employee Nathanial Boersma for a company cooking contest. This simple pasta is packed with flavour, but couldn't be easier - making it perfect for both effortless entertaining or a restaurant-inspired weeknight dinner. Ricotta, pesto, spinach, chicken and toasty, crunchy pine nuts team up to create a wonderful flavour combination in this quick linguine dish.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
1/4 cup fresh lemon juice, divided
1 tsp. black pepper, divided
1 lb. (450 g) boneless skinless chicken thighs
1 lb. (450 g) linguine, uncooked
3 cups tightly packed baby spinach leaves
2 cups chicken broth, warmed
3/4 cup Classico Basil Pesto di Genova
1/2 cup extra-smooth ricotta cheese
1/3 cup Kraft 100% Parmesan Shaved Cheese
3 Tbsp. pine nuts, toasted
3 Tbsp. fresh basil leaves, torn into small pieces
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How do I make it ?
Heat oven to 400ºF.
Mix oil, 2 Tbsp. lemon juice and 1/2 tsp. pepper until blended. Pour over chicken in large bowl; toss to evenly coat chicken with oil mixture.
Transfer chicken to foil-covered rimmed baking sheet sprayed with cooking spray; drizzle evenly with any oil mixture remaining in bowl.
Bake 25 min. or until chicken is done (165ºF); cool slightly.
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 1 min.
Cut chicken into bite-size pieces. Drain pasta mixture; return to saucepan. Add chicken, chicken broth, pesto, ricotta and remaining lemon juice; mix lightly. Spoon evenly onto 8 plates.
Top evenly with Parmesan, pine nuts and basil; sprinkle with remaining pepper.
Kraft Kitchen Tips!
How to Toast the Pine Nuts
Cook the pine nuts in a small skillet on medium heat 3 to 5 min. or until fragrant and golden brown, stirring frequently. Be sure to watch the nuts carefully since they can quickly burn if left unattended.
For peppery flavour, substitute arugula for the spinach.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 5 g
Cholesterol 65 mg
Sodium 560 mg
Carbohydrate 47 g
Fibre 4 g
Sugars 3 g
Protein 24 g
8 servings, 1/8 recipe (320 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.