The swirl of rosy colour in this luscious, blushing linguine dish comes from sweet baby tomatoes. The sauce is boosted even more with bacon, corn and a sprinkle of crispy shallots. You'll be licking the plate clean!
2 unit(s)
Chicken Breasts
170 g
Linguine
()
113 g
Baby Tomatoes
28 g
Crispy Shallots
()
113 mL
Cream
()
1 tbsp
Garlic Puree
()
113 g
Corn Kernels
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
()
1 tbsp
Cream Sauce Spice Blend
( )
100 g
Bacon Strips
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
()
0.13 tsp
Pepper*
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. When bacon is done, reheat the same pan (from step 2) over medium-high, then add 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, then cover to keep warm. Reuse the same pan to cook veggies in step 4.
Thinly slice chicken, then arrange over linguine.