Chicken and Bacon Linguine Cacciatore
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Chicken and Bacon Linguine Cacciatore

Chicken and Bacon Linguine Cacciatore

with Mushroom Sugo and Parmesan Green Beans

Juicy chicken breast is seared and simmered in a bacon laced mushroom sugo before topping luscious linguine strands. You'll be both comforted and blown away by the flavors of this version of an Italian classic!


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

170 g


(Contains Wheat)

227 g


170 g

Green Beans, trimmed

1 unit(s)


7 g


½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

1 tbsp

Chicken Stock Powder

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


Nutrition Values

Calories1090 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate103 g
Sugar24 g
Dietary Fiber13 g
Protein70 g
Cholesterol170 mg
Sodium2290 mg
Trans Fat0.4 g
Potassium2250 mg
Calcium350 mg
Iron7 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 Spoons
Measuring Cups
Large Non-Stick Pan
Slotted Spoon
Baking Sheet


  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • While water boils, quarter mushrooms.
  • Peel, then cut carrot into 1/4-inch pieces.
  • Roughly chop parsley.
  • Trim green beans.
  • Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, on a clean cutting board, cut bacon into 1/2 -inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
  • When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.*
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat. (Stir in half of the garlic spread, mixing until evenly coated, 30 sec)
  • Once bacon is cooked, remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
  • Discard all but 1 tbsp (2 tbsp) bacon fat from pan and reheat over medium-high.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • When hot, add chicken. Sear, until golden brown, 2-3 min per side. Remove from heat. Transfer chicken to a plate (NOTE: Chicken will finish cooking in step _ .)
  • Return pan to stove and reduce heat to medium.
  • Add (any extra oil?), carrots and mushrooms. Season with salt and pepper. Cover and cook, stirring occasionally until veggies begin to soften, 3-4 min.
  • While veggies cook, add green beans, 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper.
  • Broil in the middle of the oven, stirring halfway, until tender-crisp and lightly charred, 8-10 min.
  • Add crushed tomatoes, broth concentrate bacon, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) sugar to pan with veggies. Bring to a simmer over high.
  • Add chicken and any juices from plate to pan with sauce. (Cover and?) Cook, flipping chicken halfway until sauce has thickened lightly and chicken is cooked through, 8-10 min.**
  • Transfer thicken to cutting board.
  • Add linguine and half the parsley to pan with sauce. Season to taste. Stir to coat **SERVE PASTA WITH SAUCE OVER TOP???)
  • Add remaining garlic spread and half the parmesan to green beans. Toss to coat.
  • Thinly slice chicken.
  • Divide pasta and green beans between plates.
  • Top pasta with chicken.
  • Sprinkle remaining parmesan cheese and parsley over chicken.