Bacon, Chicken 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 to finish it all off will take your tastebuds to new heights.
The quantities provided above are averages only.
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
Onion, chopped
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
Chicken Broth Concentrate
2 unit
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 thyme leaves from stems (dbl for 4 ppl)Pat chicken dry with paper towels. Season with salt and pepper. Heat a 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.**Transfer chicken to a plate, then cover loosely with foil and set aside to rest, 2-3 min.
Cut bacon crosswise into 1/4-inch strips. Heat another large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Discard all but 1 tbsp bacon fat (dbl for 4 ppl) 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 pasta water (dbl for 4 ppl), 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 linguine with chicken. Sprinkle remaining bacon and remaining Parmesan over top.
