Bacon and Mushroom Linguine

Cut bacon crosswise into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.

Reheat the pan with reserved bacon fat over medium-high. When the pan is hot, add mushrooms, onions and thyme. Cook, stirring occasionally, until softened, 5-6 min. Add garlic puree. Cook, stirring often, until fragrant, 1 min.

Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.

Meanwhile, add cream cheese to the pan with mushrooms. Stir until cream cheese melts, 1-2 min. Add broth concentrate and spinach. Stir until spinach wilts, 1-2 min. When linguine is done, add sauce, reserved pasta water, half the bacon and half the Parmesan to the pot with linguine. Season with salt and pepper, then toss to combine.

Divide bacon and mushroom linguine between bowls. Sprinkle remaining bacon and remaining Parmesan over top.

Divide bacon and mushroom linguine between bowls. Thinly slice chicken. Top bowls of linguine with chicken.Sprinkle remaining bacon and remaining Parmesan over top.

If you've opted to add chicken breasts, preheat the oven to 450˚F before starting. After prepping veggies, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Reuse same pan to cook bacon in step 2.