Chicken and Bacon Pesto Pasta

Fresh Pasta

Family Friendly

with Fresh Linguine and Blistered Tomatoes

10 min

Difficulty: 2/3

Italian

This summer 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

Soy

Mustard

Wheat

Milk

Sulphites

Pine nuts

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Family Friendly

Ingredients

Chicken Breasts

2 unit(s)

Bacon Strips

100 g

Fresh Linguine

227 g

Baby Tomatoes

113 g

Goat Cheese, crumbled

0.25 cup

Pine Nuts

28 g

Basil Pesto

0.5 cup

Italian Seasoning

1 tbsp

Oil

1 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

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.

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.

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.

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.

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.