Our Plans
Creamy Bacon, Chicken Breast and Ricotta Pasta
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Bacon, Chicken Breast and Ricotta Pasta

Creamy Bacon, Chicken Breast and Ricotta Pasta

with Parmesan and Peas

Inspired by the perfect Roman pasta - carbonara - this penne dish features rich bacon, hearty chicken and a silky ricotta sauce. Sweet green peas burst in each bite!

Tags:
Family Friendly
Allergens:
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

100 g

Ricotta Cheese

(Contains Milk)

170 g

Penne

(Contains Wheat)

56 g

Green Peas

113 g

Yellow Onion

2 unit

Garlic, cloves

56 mL

Cream

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

56 g

Baby Spinach

2 unit

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories680 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber4 g
Protein53 g
Cholesterol173 mg
Sodium820 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

Large Non-Stick Pan
Paper Towel
Tongs
Large Pot
Colander
Measuring Cups
Measuring Spoons
Medium Bowl

Instructions

Cook bacon
1

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium heat.Meanwhile, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease!)When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** (TIP: Don't worry about bacon slices overlapping as they cook!)Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.Reserve bacon fat in the pan.

Cook penne and chicken
2

Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain penne. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Heat another large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**

Prep and season ricotta
3

Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach, if desired. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Add ricotta, half the Parmesan and half the garlic salt to a medium bowl. Season with pepper, then stir to combine.

Cook veggies
4

Reheat the pan with reserved bacon fat (from step 1) over medium-high. When hot, add onions and peas. Cook, stirring often, until onions are tender, 3-4 min.Add garlic and remaining garlic salt. Season with pepper. Cook, stirring often, until fragrant, 30 sec.

Make sauce and finish penne
5

Add cream and broth concentrate to the pan with veggies. Bring to a simmer. Cook until sauce thickens slightly, 1 min.Remove from heat, then add penne, 1/4 cup (1/2 cup) reserved pasta water, spinach and 1 tbsp (2 tbsp) butter. Toss until spinach wilts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.

Finish and serve
6

Divide penne, veggies, any remaining sauce and chicken between bowls. Dollop ricotta over top.Crumble bacon and sprinkle remaining Parmesan over top.