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Creamy Turkey and Bacon Linguine
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Creamy Turkey and Bacon Linguine

Creamy Turkey and Bacon Linguine

with Spinach and Parmesan

Here's an easy, breezy dinner inspired by a restaurant classic: alfredo! Italian-seasoned turkey roasts in the oven, while an irresistible Parmesan cream sauce simmers away. Bacon, spinach and linguine make this meal a dream!

Tags:
Quick
Allergens:
Wheat
Milk

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

100 g

Bacon Strips

170 g

Linguine

(Contains Wheat)

113 g

Baby Spinach

113 mL

Cream

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ tbsp

Italian Seasoning

56 g

Onion, chopped

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories1040 kcal
Fat49 g
Saturated Fat22 g
Carbohydrate72 g
Sugar5 g
Dietary Fiber6 g
Protein66 g
Cholesterol205 mg
Sodium1180 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
Slotted Spoon
Measuring Spoons
Baking Sheet
Paper Towel
Large Pot
Strainer
Measuring Cups

Instructions

Cook bacon
1

Before starting, preheat the oven to 450°F.Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to aboil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a plate. Reserve bacon fat in the pan.

Cook turkey
2

Pat turkey dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and half the garlic salt.Heat the pan with reserved bacon fat over medium-high. When hot, add turkey. Cook until golden-brown, 1-2 min per side.Transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook linguine
3

Meanwhile, add linguine to boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Make cream sauce
4

When linguine and turkey are almost done, add onions and remaining garlic salt to the same pan (from step 2). Cook, stirring often, until softened, 3-4 min. Add cream. Simmer, stirring often, until sauce thickens slightly, 2-3 min.

Finish linguine
5

Add cream sauce, spinach, half the reserved pasta water, half the Parmesan and half the bacon to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.

Finish and serve
6

Thinly slice turkey. Divide linguine between plates. Top with turkey.Sprinkle remaining bacon and remaining Parmesan over top.