Bacon and Chicken Linguine in Blush Sauce
with Baby Tomatoes, Corn and Crispy Shallots
Everyone loves Alfredo, and this one is blushing! The swirl of rosy colour in this luscious linguine dish comes from sweet baby tomatoes. The sauce is boosted even more with bacon and corn and a sprinkle of crispy shallots. You'll be licking the plate clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
170 g
Linguine
(Contains Wheat)
113 g
Baby Tomatoes
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
113 mL
Cream
(Contains Milk)
1 tbsp
Garlic Puree
113 g
Corn Kernels
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate.
Meanwhile, line a plate with paper towels. Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!) Reheat the same pan (from step 1) over medium-high. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan. (NOTE: You will use the pan again in step 4.)
Meanwhile, drain corn. Halve tomatoes.
Heat the pan with bacon fat (from step 2) over medium. When hot, add tomatoes and corn. Season with salt and pepper. Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.
Add garlic puree and Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec. Add cream and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high. Once boiling, reduce heat to medium and cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat.
Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Season with salt and pepper, to taste. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired!) Thinly slice chicken. Divide linguine between bowls. Top with chicken. Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.
