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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
170 g
Linguine
(Contains Wheat)
227 g
Mushrooms
170 g
Green Beans
1 unit(s)
Carrot
7 g
Parsley
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Garlic Spread
(May contain Milk, Soy, Sulphites)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Nutrition Values
Utensils
Cooking Steps
- 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.
