Creamy Bacon and Chicken Breasts Penne
with peas- Wheat
- Milk
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
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.
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
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
7 g
Parsley
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
