Bacon and Chicken Linguine in Blush Sauce
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Bacon and Chicken Linguine in Blush Sauce

Bacon and Chicken Linguine in Blush Sauce

with Baby Tomatoes, Corn and Crispy Shallots

Everyone loves Alfredo, and this one is blushing! The swirl of rosy colour in this luscious linguine dish comes from sweet baby tomatoes. The sauce is boosted even more with bacon and 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.

Preparation Time20 minutes
Cooking Time


serving amount

100 g

Bacon Strips

170 g


(Contains Wheat)

113 g

Baby Tomatoes

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

113 mL


(Contains Milk)

1 tbsp

Garlic Puree

113 g

Corn Kernels

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1220 kcal
Fat65 g
Saturated Fat32 g
Carbohydrate92 g
Sugar8 g
Dietary Fiber8 g
Protein64 g
Cholesterol245 mg
Sodium1120 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.


Large Non-Stick Pan
Large Pot
Paper Towel
Slotted Spoon
Measuring Cups
Measuring Spoons


Cook linguine and chicken

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. 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.Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then 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.

Cook bacon

Meanwhile, line a plate with paper towels. Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!) Reheat the same pan (from step 1) over medium-high. When 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 a paper towel-lined plate. Set aside. Reserve bacon fat in the pan. (NOTE: You will use the pan again in step 4.)


Meanwhile, drain corn. Halve tomatoes.

Cook veggies

Heat the pan with bacon fat (from step 2) over medium. When hot, add tomatoes and corn. Season with salt and pepper. Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.

Make sauce

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.

Finish and serve

Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Season with salt and pepper, to taste. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired!) Thinly slice chicken. Divide linguine between bowls. Top with chicken. Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.