Chicken Linguine and Bacon in Blush Sauce
with Baby Tomatoes, Corn and Crispy Shallots
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 • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Thaw-friendly corn (corn, modified vinegar) • 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).
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
100 g
Bacon Strips
170 g
Linguine
(Contains: Wheat)
113 g
Baby Tomatoes
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
113 mL
Cream
(Contains: Milk)
1 tbsp
Garlic Puree
(May contain traces of: Gluten, Wheat, Crustaceans, Fish, Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
113 g
Corn Kernels
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Peanuts)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
