Chicken and Bacon Linguine Cacciatore
with Mushroom Sugo and Parmesan Green Beans
Juicy chicken breast is seared and simmered in a bacon laced mushroom sugo before topping luscious linguine strands. You'll be both comforted and blown away by the flavors of this version of an Italian classic!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
170 g
Linguine
(Contains Wheat)
227 g
Mushrooms
170 g
Green Beans, trimmed
1 unit(s)
Carrot
7 g
Parsley
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- While water boils, quarter mushrooms.
- Peel, then cut carrot into 1/4-inch pieces.
- Roughly chop parsley.
- Trim green beans.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, on a clean cutting board, cut bacon into 1/2 -inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.*
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat. (Stir in half of the garlic spread, mixing until evenly coated, 30 sec)
- Once bacon is cooked, remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat from pan and reheat over medium-high.
- Pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add chicken. Sear, until golden brown, 2-3 min per side. Remove from heat. Transfer chicken to a plate (NOTE: Chicken will finish cooking in step _ .)
- Return pan to stove and reduce heat to medium.
- Add (any extra oil?), carrots and mushrooms. Season with salt and pepper. Cover and cook, stirring occasionally until veggies begin to soften, 3-4 min.
- While veggies cook, add green beans, 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven, stirring halfway, until tender-crisp and lightly charred, 8-10 min.
- Add crushed tomatoes, broth concentrate bacon, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) sugar to pan with veggies. Bring to a simmer over high.
- Add chicken and any juices from plate to pan with sauce. (Cover and?) Cook, flipping chicken halfway until sauce has thickened lightly and chicken is cooked through, 8-10 min.**
- Transfer thicken to cutting board.
- Add linguine and half the parsley to pan with sauce. Season to taste. Stir to coat **SERVE PASTA WITH SAUCE OVER TOP???)
- Add remaining garlic spread and half the parmesan to green beans. Toss to coat.
- Thinly slice chicken.
- Divide pasta and green beans between plates.
- Top pasta with chicken.
- Sprinkle remaining parmesan cheese and parsley over chicken.
