Bacon, Chicken and Mushroom Linguine
with Spinach and Thyme
Umami-rich mushrooms and smoky bacon are a savoury match made in pasta heaven! Topped with chicken, the cheesy, creamy sauce to finish it all off will take your tastebuds to new heights.
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)
113 g
Mushrooms
½ unit
Yellow Onion
7 g
Thyme
56 g
Baby Spinach
1 tbsp
Garlic Puree
2 unit
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Chicken Broth Concentrate
2 unit
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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. Meanwhile, thinly slice mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from stems.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**Reuse the same pan to cook bacon in next step.
Cut bacon crosswise into 1/4-inch strips. Reheat the same pan over medium-high. When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
Reheat the pan with reserved bacon fat over medium-high. When the pan is hot, add mushrooms, onions and thyme. Cook, stirring occasionally, until softened, 5-6 min. Add garlic puree. Cook, stirring often, until fragrant, 1 min.
Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
Meanwhile, add cream cheese to the pan with mushrooms. Stir until cream cheese melts, 1-2 min. Add broth concentrate and spinach. Stir until spinach wilts, 1-2 min. When linguine is done, add sauce, reserved pasta water, half the bacon and half the Parmesan to the pot with linguine. Season with salt and pepper, then toss to combine.
Divide bacon and mushroom linguine between bowls. Thinly slice chicken. Top bowls of linguine with chicken.Sprinkle remaining bacon and remaining Parmesan over top.
If you've opted to add chicken breasts, preheat the oven to 450˚F before starting. After prepping veggies, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Reuse the same pan to cook bacon in step 2.
Thinly slice chicken. Top bowls with chicken.
