Chicken Linguine and Bacon in Blush Sauce

Name: Chicken Linguine and Bacon in Blush Sauce with Baby Tomatoes, Corn and Crispy Shallots
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Bacon Strips; 170 g Linguine; 113 g Baby Tomatoes; 28 g Crispy Shallots; 113 mL Cream; 1 tbsp Garlic Puree; 113 g Corn Kernels; 56 g Baby Spinach; ¼ cup Parmesan Cheese, shredded; 10 g Cream Sauce Spice Blend; 2 unit(s) Chicken Breasts; 0.13 tsp Salt*; 1 tbsp Unsalted Butter*; 0.13 tsp Pepper*

with Baby Tomatoes, Corn and Crispy Shallots

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The swirl of rosy colour in this luscious, blushing linguine dish comes from sweet baby tomatoes. The sauce is boosted even more with bacon, seared chicken, corn and a sprinkle of crispy shallots. You'll be licking the plate clean!

Ingredients: Chicken breast • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Baby tomatoes • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Tags:

Quick

Allergens:

Wheat

•Milk

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.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

170 g

Linguine

113 g

Baby Tomatoes

28 g

Crispy Shallots

113 mL

Cream

1 tbsp

Garlic Puree

113 g

Corn Kernels

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

10 g

Cream Sauce Spice Blend

2 unit(s)

Chicken Breasts

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

Nutrition Values

Calories1170 kcal

Fat64 g

Saturated Fat32 g

Carbohydrate93 g

Sugar9 g

Dietary Fiber7 g

Protein62 g

Cholesterol250 mg

Sodium1160 mg

Trans Fat1 g

Potassium1500 mg

Calcium225 mg

Iron5 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.

Utensils

•Strainer

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Slotted Spoon

Cooking Steps

Before starting, bring a large pot of salted water to a boil.
Wash and dry all produce.
To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate.

Line a plate with paper towels.
Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
Heat the same pan (from step 1) pan over medium-high.
When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside.
Reserve bacon fat in the pan.

Meanwhile, drain corn.
Halve tomatoes.

Reheat the pan with reserved bacon fat (from step 2) over medium.
When hot, add tomatoes and corn. Season with salt and pepper.
Cover and cook for 3-4 min, stirring occasionally, until tomatoes soften.

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 from heat.

Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
Thinly slice chicken.
Divide linguine between bowls. Top with chicken.
Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.

If you've opted to add chicken breasts, while linguine cooks, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate. Use the same pan to cook bacon in step 2.

Thinly slice chicken. Top bowls with chicken.