Bacon, Chicken Breasts and Mushroom Linguine
with Spinach and Thyme
Umami-rich mushrooms and smoky bacon are a savoury match made in pasta heaven! The cheesy, creamy sauce and succulent chicken breast 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
56 g
Yellow Onion
7 g
Thyme
56 g
Baby Spinach
1 tbsp
Garlic Puree
86 g
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. 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 into 1/4-inch pieces (whole onion for 4 ppl).
Cut bacon crosswise into 1/4-inch strips. Heat the same pan (from step 2) over medium-high. When 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.
Heat the pan with reserved bacon fat over medium-high. When 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.
Thinly slice chicken.Divide bacon and mushroom linguine between bowls. Top with chicken.Sprinkle remaining bacon and remaining Parmesan over top.
