Linguine, Bacon and Chicken Breast in Blush Sauce
with Baby Tomatoes, Corn and Crispy Shallots
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.
Ingredients
2 unit(s)
Chicken Breasts
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)
100 g
Bacon Strips
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
- Meanwhile, line a plate with paper towels.
- Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add bacon.
- Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
- Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside.
- Reserve bacon fat in the pan. (NOTE: You will reuse the pan in step 4.)
- Meanwhile, drain corn.
- Halve tomatoes
- Pat chicken dry with paper towels. Season with salt and pepper.
- When bacon is done, reheat the same pan with bacon fat (from step 2) over medium-high, then add chicken.
- Pan-fry on one side until golden, 6-7 min.
- Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Transfer to a plate, then cover to keep warm.
- Reheat the pan with residual bacon fat (from step 3) over medium.
- When the pan is hot, add tomatoes and corn. Season with salt and pepper.
- Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.
- Add garlic puree and Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
- Add cream and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium and cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter 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.)
- Divide linguine between bowls.
- Thinly slice chicken, then arrange over linguine.
- Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. When bacon is done, reheat the same pan (from step 2) over medium-high, then add chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate, then cover to keep warm. Reuse the same pan to cook veggies in step 4.
Thinly slice chicken, then arrange over linguine.
