The swirl of rosy colour in this luscious, blushing linguine dish comes from sweet baby tomatoes. The sauce is boosted even more with bacon, corn and a sprinkle of crispy shallots. You'll be licking the plate clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
200 g
Bacon Strips
170 g
Linguine
(Contains Wheat)
113 g
Baby Tomatoes
28 g
Crispy Shallots
(Contains Wheat)
113 mL
Cream
(Contains Milk)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
113 g
Corn Kernels
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
If you've opted for double bacon, cook it in the same way the recipe instructs you to cook the regular portion of bacon. Remove half of the fat from pan and save for another use, if desired.
Trancher finement le poulet. Garnir les liguines de poulet.