Creamy Bacon, Chicken and Ricotta Pasta
with Parmesan and Peas
Inspired by the perfect Roman pasta, carbonara, this penne dish features rich bacon and a creamy, silky ricotta sauce. Sweet green peas burst in each bite!
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
100 g
Ricotta Cheese
(Contains Milk)
170 g
Penne
(Contains Wheat)
56 g
Green Peas
113 g
Yellow Onion
2 unit
Garlic, cloves
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
56 g
Baby Spinach
2 unit
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
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 heat. Meanwhile, halve bacon strips crosswise.(TIP: Use kitchen shears to cut bacon with ease!)When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** (TIP: Don't worry about bacon slices overlapping as they cook!)Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.Reserve bacon fat in pan.
Meanwhile. add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup pasta water, then drain penne. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Heat another large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach, if desired. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Add ricotta, half the Parmesan and half the garlic salt to a medium bowl. Season with pepper, then stir to combine.
Reheat the pan with reserved bacon fat (from step 1) over medium-high heat. When hot, add onions and peas. Cook, stirring often, until onions are tender, 3-4 min.Add garlic and remaining garlic salt. Season with pepper. Cook, stirring often, until fragrant, 30 sec.
Add cream and broth concentrate to the pan with veggies. Bring to a simmer. Cook until sauce thickens slightly, 1 min.Remove from heat, then add penne, 1/4 cup reserved pasta water, spinach and 1 tbsp butter (dbl for 4 ppl). Toss until spinach wilts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.
Thinly slice chicken. Divide penne, veggies, any remaining sauce and chicken between bowls. Dollop ricotta over top.Crumble bacon and sprinkle remaining Parmesan over top.
