prep time
15 min
15 min
cook time
19 min
19 min
servings
4
4
Orange Chicken Spaghettini
Inspired by the classic spinach & orange salad, this creamy spaghettini dish will make you feel like you are at a cozy bistro.![]() |
1 PKG (300G) CATELLI® Protein Spaghettini |
1 tbsp (15 mL) |
olive oil |
6 | boneless, skinless chicken thighs |
1/2 tsp (2 mL) |
each salt and pepper, divided |
1 | each red onion and red pepper, thinly sliced |
3 | cloves garlic, minced |
1 cup (250 mL) |
chicken broth |
1/2 cup (125 mL) |
35% whipping cream |
3 tbsp (45 mL) |
Dijon mustard |
1 tbsp (15 mL) |
cornstarch |
1 tub (142 g) |
baby spinach leaves |
1 | large navel orange, zested and juiced |
2 tbsp (30 mL) |
finely chopped fresh tarragon or basil |
1/4 cup (60 mL) |
toasted slivered almonds |
1 | Heat oil in a large, deep, nonstick skillet set over medium-high heat. Season chicken with half the salt and pepper. Cook for 5 minutes per side or until browned and cooked through. Remove to a board; slice thinly. |
2 | Add onion and peppers to skillet; stir-fry for 5 minutes. Add garlic; stir-fry for 1 minute. |
3 | Whisk chicken broth with whipping cream, Dijon, cornstarch and remaining salt and pepper. Stir into skillet and bring to a boil. Reduce the heat to medium and simmer for 3 minutes. |
4 | Meanwhile, cook spaghettini according to package directions. Place spinach in colander; drain spaghettini over top. |
5 | Add spaghettini and spinach, sliced chicken, orange juice, orange zest and tarragon to skillet. Toss until well combined. Sprinkle with almonds before serving. |
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