with Spring Salad
This iconic Roman pasta dish, with its smoky, creamy sauce, peas and bacon, is sure to be a hit with the whole family. Everyone will be licking their plates clean! Ingredients: Chicken breast • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomatoes • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Yellow onion • Green peas • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Garlic • Parsley.
Allergens
Utensils
Tags
Bacon Strips
100 g
Onion, chopped
56 g
Green Peas
56 g
Garlic, cloves
3 unit(s)
Spaghetti
170 g
Cream
113 mL
Spring Mix
56 g
Tomato
1 unit(s)
Red Wine Vinegar
1 tbsp
Parmesan Cheese, shredded
0.5 cup
Parsley
7 g
Chicken Breasts
2 unit(s)
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
1 tsp
- 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, roughly chop parsley.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Cut bacon crosswise into 1/4-inch pieces on a separate cutting board.
- Add spaghetti 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 spaghetti to the same pot, off heat.
- Meanwhile, 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 (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm.
- Reheat the same pan over medium-high.
- When the pan is hot, add bacon. Cook, stirring often, until bacon is cooked through and starting to crisp, 4-5 min.**
- Add garlic, onions and peas. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.
- When veggies soften, stir in cream and reserved pasta water. Bring to a boil.
- Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Meanwhile, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.
- Add Alfredo sauce, parsley and half the Parmesan to the pot with spaghetti. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide pasta and salad between plates. Top pasta with chicken.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook sauce in step 3.
Thinly slice chicken. Top pasta with chicken.
1170
kcal
Calories
67
g
Fat
28
g
Saturated Fat
75
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
64
g
Protein
245
mg
Cholesterol
1140
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
