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Organic Chicken, Bacon and Mushroom Cacciatore

Organic Chicken, Bacon and Mushroom Cacciatore

with Rosé Sauce
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
1240 kcal
Protein
: 
69g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Sulphites
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Wheat
  • Gluten
  • Egg
  • Fish
  • Sulphites
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Organic Chicken Breast

100 g

Bacon Strips

170 g

Linguine

(Contains: Wheat)

227 g

Mushrooms

1 unit(s)

Carrot

7 g

Parsley

113 mL

Cream

(Contains: Milk)

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

28 g

Baby Spinach

5 g

Italian Herb Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit(s)

Shallot

4 tbsp

White Cooking Wine

(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

1 cup

Marinara Sauce

(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories1240 kcal
Fat64 g
Saturated Fat28 g
Carbohydrate96 g
Sugar18 g
Dietary Fiber10 g
Protein69 g
Cholesterol245 mg
Sodium2020 mg
Trans Fat0.5 g
Potassium2200 mg
Calcium400 mg
Iron6.5 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.

Cooking Steps

Start prep
1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • Bring a large pot of salted water to a boil over high.
  • Cut bacon into 1/2-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
  • On a clean cutting board, thinly slice mushrooms.
  • Peel, then cut carrot into 1/4-inch rounds.
  • Peel, then thinly slice shallot. 
Cook chicken
2
  • Heat a large non-stick pan over medium-high.
  • While pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Italian Herb Spice Blend.
  • When hot, add 1 tbsp (2 tbsp) oil and chicken. Sear, 1-2 min per side, until golden.
  • Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for  8-12 min, until cooked through.**
  • Wipe out pan.
Cook linguine and bacon
3
  • To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
  • Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
  • While linguine cooks, reheat the same pan over medium.
  • When hot, add bacon. Cook, for 5-7 min, stirring occasionally, until crispy.*
  • Once bacon is cooked, remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
  • Discard all but 1 tbsp (2 tbsp) bacon fat from pan. (TIP: If you don't have enough bacon fat in the pan, just add regular oil)
Cook mushroom rosé sauce
4
  • Reheat the same pan over medium. Add carrots, shallots and mushrooms. Season with salt and pepper. Cook, 4-8 min, stirring occasionally, until tender.
  • Stir in white cooking wine and remaining Italian Herb Spice Blend.
  • Add cream, marinara, and half the reserved pasta water. Season with salt and pepper. Cook, 2-3 min, stirring occasionally until sauce is simmering and thickens slightly.
Finish prep
5
  • While sauce simmers, roughly chop parsley.
  • Roughly chop spinach.
Finish and serve
6
  • To pot of linguine, add mushroom rosé sauce, bacon, spinach, half of the parmesan and half the parsley. Cook over medium heat for 1-2 min, stirring often until spinach wilts. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time.)
  • Thinly slice chicken.
  • Divide linguine between plates.
  • Top with chicken.
  • Sprinkle remaining parmesan and remaining parsley over top.
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