Creamy Bacon and Chicken Breasts Penne
with peas
This creamy pasta number is studded with bacon and sweet green peas. It's super quick and easy to make (with hardly any chopping!) The delightful garlic-Parmesan sauce will have you licking your plate clean.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
113 g
Green Peas
170 g
Penne
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 unit(s)
Yellow Onion
56 g
Baby Spinach
1 tbsp
Italian Herb Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Parsley
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1 cup (1 3/4 cups) pasta water.
- Strain penne, then return to the pot, off heat.
- Add half the garlic spread, then stir to coat noodles.
- Meanwhile, heat a large non-stick pan over medium heat.
- When the pan is hot, add bacon. (NOTE: For 4 portions, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 portions).
- Roughly chop spinach.
- Roughly chop parsley.
- Heat the pan with reserved bacon fat over medium heat. Add onions.
- Cook for 3-5 min, stirring often, until softened.
- Add half the Italian Herb Spice Blend (use all for 4 portions) and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until toasted.
- Add reserved pasta water, cream, peas and remaining garlic spread. Bring to a simmer. Once simmering, reduce heat to medium-low.
- Cook for 5 min, stirring frequently, until sauce reduces slightly.
- Roughly chop bacon.
- To the pot with penne, add bacon, spinach, parsley, half the Parmesan and sauce from the pan. Stir until well-coated and spinach softens. Season with salt and pepper, to taste.
- Divide penne between plates. Sprinkle remaining Parmesan over top.
