Creamy Chicken, Bacon and Fresh Linguine
with Butternut Squash and Fried Sage- Egg
- Wheat
- Milk
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Triticale
Ingredients: Chicken breasts • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Butternut squash • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Yellow onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (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)) • Pepitas • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains: 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 unit(s)
Cream Cheese
(Contains: Milk)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, strip sage leaves from stems. (NOTE: Don't discard stems, you'll use them later!)
- When the pan is hot, add bacon. Cook for 5-7 min, stirring often, until crispy.**
- Remove from heat. Transfer bacon to a paper towel-lined plate to cool.
- Reserve bacon fat in the pan.
- Reheat the pan with reserved bacon fat over medium.
- When the pan is hot, add pepitas and sage leaves. Fry for 1 min, until pepitas are golden and sage leaves begin to crisp. (NOTE: Keep an eye on them so they don't burn!)
- Using a slotted spoon, transfer pepitas and sage leaves to the paper towel-lined plate with bacon. Season pepitas and sage leaves with salt. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan and any reserved bacon fat over medium.
- When the pan is hot, add chicken. Sear for 1-2 min per side, until golden.
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven for 10-12 min, until cooked through.**
- Once chicken is done, transfer to a cutting board and cover. Let rest for 5 min.
- While chicken roasts, heat a medium pot over medium.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, onions, Cream Sauce Spice Blend and sage stems. Stir for 1-2 min, until fragrant.
- 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-low.
- Cook for 8-10 min, until squash is tender.
- Remove from heat, then carefully remove and discard sage stems.
- Mash mixture until sauce is creamy and smooth.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, 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.
- Roughly chop bacon.
- To the pot with linguine, add sauce, half the bacon and half the Parmesan. Season with pepper, then stir to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide linguine between bowls. Top with chicken.
- Sprinkle pepitas and sage leaves over top.
- Sprinkle remaining bacon and remaining Parmesan over top.
