Chicken and Bacon Pesto Pasta
with Fresh Linguine and Blistered Tomatoes
Get ready to tuck into a bowl of utter deliciousness! This pasta dish is fresh, hearty and packed full of succulent chicken, juicy tomatoes, umami-rich bacon, herbaceous basil pesto, fresh linguine and tangy goat cheese.
Allergens:
Egg
•Wheat
•Milk
•Pine nuts
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
2 unit
Chicken Breasts
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains Egg, Wheat)
113 g
Baby Tomatoes
¼ cup
Goat Cheese
(Contains Milk)
28 g
Pine Nuts
(Contains Pine nuts)
½ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Calories1120 kcal
Fat64 g
Saturated Fat15 g
Carbohydrate71 g
Sugar2 g
Dietary Fiber6 g
Protein60 g
Cholesterol205 mg
Sodium1160 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Colander
Instructions
1
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast in the top of the oven until crispy and cooked through, 8-12 min.**
- When bacon is done, set aside on a paper towel-lined plate.
- When cool enough to handle, crumble bacon into bite-sized pieces.
2
- Pat chicken dry with paper towels. Season with salt, pepper and half the Italian seasoning (use all for 4 ppl).
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 1-2 min per side.
- Remove from heat. Transfer chicken to another unlined baking sheet.
- Roast in the middle of the oven until cooked through, 10-12 min.**
- When done, rest chicken on a cutting board, 5 min.
3
- Meanwhile, halve tomatoes.
- Add tomatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven until tender, 12-14 min.
4
- Wipe the pan (from step 2) clean and reheat over medium.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!)
- Transfer pine nuts to a plate.
5
- Add linguine to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 2-4 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain linguine and return to the same pot, off heat.
- Add pesto, goat cheese, bacon and 1/2 cup (1 cup) reserved pasta water to the pot with linguine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Season with salt and pepper, then toss to combine until goat cheese melts, 1-2 min.
6
- Thinly slice chicken.
- Divide pasta between plates. Top with tomatoes and chicken.
- Sprinkle pine nuts over top.
