Squash, Bacon and Chicken Alfredo
with Fried Sage Leaves
Everyone loves alfredo, and this one gets a seasonal spin with smoky bacon, sweet squash and savoury sage. 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
100 g
Bacon Strips
170 g
Linguine
(Contains Wheat)
170 g
Butternut Squash, cubes
113 mL
Cream
(Contains Milk)
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
7 g
Sage
56 g
Onion, chopped
1 tsp
Garlic Salt
2 unit
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Heat a large non-stick pan over medium-high heat. While the pan heats, line a plate with paper towels. Cut bacon crosswise 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.** (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 use the pan with bacon fat in step 5.)
Meanwhile, peel, then mince or grate garlic. Strip sage leaves from stems. (NOTE: You will use leaves and stems.)Pat chicken dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 1) over medium heat. When hot, add chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to fry sage in step 5.
Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, garlic, Cream Sauce Spice Blend and sage stems. Cook, stirring often, until fragrant, 1-2 min. Add squash, cream, garlic salt and 1/4 cup water (dbl for 4 ppl). Season with pepper. Bring to a boil over high. Once boiling, reduce heat to medium, then cook until squash is tender, 10-12 min. Remove from heat, then carefully discard sage stems. Using a potato masher, carefully mash sauce until it reaches desired creaminess.
Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain linguine and return to the same pot, off heat.
Meanwhile, reheat the pan with reserved bacon fat over medium-high.When hot, add sage leaves. Fry until crisp, 1 min.Using a slotted spoon, transfer fried sage leaves to the paper-towel lined plate with bacon. Set aside.
Add spinach, sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then 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 chickenDivide linguine and chicken between bowls. Sprinkle fried sage leaves, remaining bacon and remaining Parmesan over top.
