Chicken Linguine Bolognese

🥘 Ingredients

• black pepper
  1 pinch
• butter
  ½ tbsp
• chicken stock concentrate
  1 tbsp
• chopped chicken breast
  12 oz
• crushed tomatoes
  14 oz
• italian seasoning
  1 tsp
• linguine pasta
  4 oz
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• salt
  ½ tsp
• sour cream
  2 tbsp
• sugar
  1 tsp
• zucchini
  2 pieces

🍳 Cookware

• large pot
• baking sheet
• large pan
• pot
• pan
• pan

1. 1

   Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce.
2. 2

   Toss zucchini on a baking sheet with a large drizzle of olive oil , half the italian seasoning , salt , and black pepper .

   zucchini: 2 pieces, olive oil: 1 tbsp, italian seasoning: 1 tsp, salt: ½ tsp, black pepper: 1 pinch
3. 3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add chopped chicken breast and remaining italian seasoning. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes .

   chopped chicken breast: 12 oz
4. 4

   Once water is boiling, add linguine pasta to pot . Cook, stirring occasionally, until al dente, ⏱️ 10 minutes .

   linguine pasta: 4 oz
5. 5

   While pasta cooks, stir crushed tomatoes , chicken stock concentrate , and sugar into pan with chicken. Season generously with salt and black pepper. Bring to a simmer and cook until reduced, ⏱️ 6 minutes .

   crushed tomatoes: 14 oz, chicken stock concentrate: 1 tbsp, sugar: 1 tsp
6. 6

   Stir sour cream and butter into pan with sauce until melted and combined. Add zucchini and drained linguine pasta; toss to coat. If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and black pepper. Finish with parmesan cheese before serving.

   sour cream: 2 tbsp, butter: ½ tbsp, parmesan cheese: ¼ cup