Bacon, Chicken and Mushroom Linguine
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Bacon, Chicken and Mushroom Linguine

Bacon, Chicken and Mushroom Linguine

with Spinach and Thyme

Umami-rich mushrooms and smoky bacon are a savoury match made in pasta heaven! The cheesy, creamy sauce to finish it all off will take your tastebuds to new heights.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Bacon Strips

170 g


(Contains Wheat)

113 g


56 g

Onion, chopped

7 g


56 g

Baby Spinach

1 tbsp

Garlic Puree

86 g

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Chicken Broth Concentrate

2 unit

Chicken Breasts

Not included in your delivery

0.13 tsp


0.06 tsp



Nutrition Values

Calories951 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber6 g
Protein68 g
Cholesterol185 mg
Sodium960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Small Bowl



Before starting, wash and dry all produce. 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. Meanwhile, thinly slice mushrooms. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl)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 oil (dbl for 4 ppl), 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 chicken to a plate, then cover loosely with foil and set aside to rest, 2-3 min.

Cook bacon

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

Cook mushrooms

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

Cook linguine

Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Make sauce and finish linguine

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.

Finish and serve

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