Creamy Chicken, Bacon and Squash Linguine
with Fried Sage Leaves- Egg
- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Egg
- Gluten
- Wheat
- Triticale
Qui n’aime pas la sauce Alfredo? Dans cette version saisonnière, nous avons ajouté du bacon fumé, des morceaux de courge sucrée et de la sauge délicieuse. Vous aurez le goût de lécher l’assiette après avoir tout dévoré! Ingrédients : Poitrine de poulet • Linguines (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) (œuf, blé) • Courge musquée • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Oignon jaune • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Parmesan (substances laitières modifiées, eau, saveur naturelle, fécule de maïs modifiée, chlorure de calcium, lipase, culture bactérienne, enzyme microbienne, présure microbienne, fromage (lait, culture bactérienne, sel, enzyme microbienne, rocou), natamycine, lait ultrafiltré et substances laitières, sel, phosphate de sodium, arôme, acide citrique, citrate de sodium, sorbate de potassium, acide acétique, acide lactique, rocou, acide sorbique, mélange anti-agglomérant (cellulose en poudre, amidon de pomme de terre, fécule de maïs, dextrose, sulfate de calcium, enzyme)) (lait) • Graines de citrouille • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Sauge • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Cream Cheese
(Contains: Milk)
28 g
Pepitas
(May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Egg, Gluten)
4 g
Garlic Salt
(May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Reduce heat until needed in step 5.
- Heat a large non-stick pan over medium-high.
- 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 for 5-7 min, stirring often, until crispy.** (TIP: Reduce heat to medium if bacon is browning too quickly.)
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Remove from heat. Using a slotted spoon, transfer bacon to the prepared plate.
- Reserve bacon fat in pan.
- Reheat the same pan over medium-high.
- When 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.**
- Strip sage leaves from stems on a clean cutting board. (NOTE: You will use leaves and stems.)
- Heat a medium pot over medium.
- When 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.
- Cook for 10-12 min, until squash is tender.
- 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 for 1 min, until pepitas are golden and sage begins to crisp.
- 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 for 2-3 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
- 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 fried pepitas, fried sage leaves, remaining bacon and remaining Parmesan over top.
