Chicken and Bacon Pesto Pasta
with Fresh Linguine and Blistered Tomatoes
Get ready to tuck into a bowl of utter deliciousness! This pasta dish is fresh, hearty and packed full of succulent chicken, juicy tomatoes, umami-rich bacon, herbaceous basil pesto, fresh linguine and tangy goat cheese.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains: Egg, Wheat)
113 g
Baby Tomatoes
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Pine Nuts
(Contains: Pine nuts)
½ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)
1 tbsp
Italian Seasoning
(May contain traces of: Sulphites, Tree nuts, Soy, Milk, Mustard, Peanuts, Sesame, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast in the top of the oven until crispy and cooked through, 8-12 min.**
- When bacon is done, set aside on a paper towel-lined plate.
- When cool enough to handle, crumble bacon into bite-sized pieces.
- Pat chicken dry with paper towels. Season with salt, pepper and half the Italian seasoning (use all for 4 ppl).
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 1-2 min per side.
- Remove from heat. Transfer chicken to another unlined baking sheet.
- Roast in the middle of the oven until cooked through, 10-12 min.**
- When done, rest chicken on a cutting board, 5 min.
- Meanwhile, halve tomatoes.
- Add tomatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven until tender, 12-14 min.
- Wipe the pan (from step 2) clean and reheat over medium.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!)
- Transfer pine nuts to a plate.
- Add linguine to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 2-4 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain linguine and return to the same pot, off heat.
- Add pesto, goat cheese, bacon and 1/2 cup (1 cup) reserved pasta water to the pot with linguine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Season with salt and pepper, then toss to combine until goat cheese melts, 1-2 min.
- Thinly slice chicken.
- Divide pasta between plates. Top with tomatoes and chicken.
- Sprinkle pine nuts over top.
