Chicken Breasts Linguine in Blush Sauce
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Chicken Breasts Linguine in Blush Sauce

Chicken Breasts 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.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

170 g


(Contains Wheat)

113 g

Baby Tomatoes

28 g

Crispy Shallots

(Contains Wheat)

113 mL


(Contains Milk)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

113 g

Corn Kernels

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*


Nutrition Values

Calories950 kcal
Fat40 g
Saturated Fat23 g
Carbohydrate89 g
Sugar8 g
Dietary Fiber7 g
Protein58 g
Cholesterol220 mg
Sodium780 mg
Trans Fat1 g
Potassium1400 mg
Calcium225 mg
Iron4.5 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 Non-Stick Pan
Slotted Spoon
Large Pot
Measuring Spoons
Measuring Cups


Cook linguine
  • 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.
Cook bacon
  • Meanwhile, line a plate with paper towels.
  • Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
  • Remove the pan from heat. Using a slotted spoon, transfer bacon to the 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.
Cook veggies
  • Heat the pan with bacon fat (from step 1) over medium.
  • When hot, add tomatoes and corn. Season with salt and pepper.
  • Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.
Make sauce
  • 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 the pan from heat.
Finish and serve
  • 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!)
  • Divide linguine between bowls.
  • Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.
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