Creamy Chicken, Bacon and Squash Linguine
with Fried Sage Leaves- Wheat
- Egg
- Milk
- Egg
- Wheat
- May contain traces of allergens
- Peanuts
- Triticale
- Tree nuts
- Sesame
- Soy
- Milk
- Sulphites
- Mustard
Everyone loves alfredo, and this one gets a seasonal spin with smoky bacon, sweet squash and savoury, crispy sage. You'll be licking the plate clean! Ingredients: Chicken breast • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Butternut squash • 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) • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Pepitas • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains: Wheat, Egg May contain traces of: Egg, Wheat)
170 g
Butternut Squash, cubes
56 g
Yellow Onion, chopped
7 g
Sage
113 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Wheat, Peanuts, Triticale, Tree nuts, Sesame, Soy, Milk, Sulphites, Mustard)
2 unit(s)
Cream Cheese
(Contains: Milk)
28 g
Pepitas
1 tsp
Garlic Salt
(May contain traces of: Wheat, Peanuts, Triticale, Tree nuts, Sesame, Soy, Milk, Sulphites, Mustard)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, line a plate with paper towels.
- Cut bacon crosswise into 1/2-inch strips.
- When the pan is hot, add bacon. Cook, stirring often, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
- Remove from heat. Using a slotted spoon, transfer bacon to the prepared plate.
- Reserve bacon fat in pan. (NOTE: You will use pan with bacon fat in step 2 and step 4.)
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When bacon is done, reheat the same pan over medium-high.
- When hot, add chicken. Sear until golden, 1-2 min per side.
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven until cooked through, 10-12 min.**
- Strip sage leaves from stems on a clean cutting board. (NOTE: You will use leaves and stems.)
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, onions, Cream Sauce Spice Blend and sage stems. Stir until fragrant, 1-2 min.
- Add squash, cream, cream cheese, garlic salt and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high, then reduce heat to medium.
- Cook until squash is tender, 10-12 min.
- Remove from heat, then remove and discard sage stems.
- Using a masher, mash mixture until sauce reaches desired creaminess.
- Meanwhile, reheat the pan with reserved bacon fat over medium-high.
- When hot, add pepitas and sage leaves. Fry until pepitas are golden and sage begins to crisp, 1 min.
- Using a slotted spoon, transfer fried pepitas and sage leaves to the paper-towel lined plate with bacon. Season fried pepitas and sage leaves with salt while still hot. Set aside.
- Meanwhile, return water to a boil over high heat.
- Add linguine to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
- Add sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then stir to combine. (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 fried pepitas, fried sage leaves, remaining bacon and remaining Parmesan over top.
