Yes We Can!

one bite may lead to an empty jar.

Spring Chicken Velouté Linguine

Ingredients

For the chicken:
• 4 boneless chicken breasts, brined in honey brine
For the velouté:
• 3 Tbsp unsalted butter
• 1½ tsp Yes We Can! Spring Chicken blend, plus more to taste
• 3 Tbsp all-purpose flour
• 2 cups chicken stock
• ¼ cup heavy cream
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
To finish:
• 1 lb linguine
• 2 cups cherry tomatoes, halved
• 1 lb baby spinach, chopped
• ½ cup fresh basil, torn

Directions

1. Sear or bake the honey-brined chicken breasts until cooked through and golden. Rest 5-10 minutes, then slice on the bias.
2. Bring a large pot of salted water to a boil. Cook the linguine until just short of al dente — it finishes in the sauce. Reserve 1 cup pasta water, then drain.
3. Melt the butter in a wide saucepan over medium heat. Add the Spring Chicken blend and stir about a minute to bloom the herbs.
4. Whisk in the flour and cook, whisking constantly, 1-2 minutes until no raw flour remains.
5. Slowly whisk in the chicken stock, a splash at a time. Simmer, whisking occasionally, until the sauce coats the back of a spoon.
6. Stir in the cream. Taste and adjust the blend, salt, and pepper — the honey brine already carries salt, so season gently.
7. Stir in the tomatoes and spinach. Cook 3-4 minutes, just until the spinach wilts and the tomatoes soften but hold their shape.
8. Toss in the drained linguine, loosening with reserved pasta water as needed. Fold in the sliced chicken and basil off the heat. Serve immediately.