with Spinach and Thyme
Ingredients: Chicken breast • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Yellow onion • Spinach • 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) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme.
Allergens
Utensils
Tags
Bacon Strips
100 g
Linguine
170 g
Mushrooms
113 g
Yellow Onion
0.5 unit(s)
Thyme
3.5 g
Baby Spinach
56 g
Garlic Puree
1 tbsp
Cream Cheese
2 unit(s)
Parmesan Cheese, shredded
0.25 cup
Chicken Broth Concentrate
1 unit(s)
Chicken Breasts
2 unit(s)
Salt
0.125 tsp
Pepper
0.13 tsp
Oil
1 tbsp
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
- Cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium-high.
- When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
- Reheat the pan with reserved bacon fat over medium-high.
- When hot, add mushrooms, onions and thyme. Cook for 5-6 min, stirring occasionally, until softened.
- Add garlic puree. Cook for 1 min, stirring often, until fragrant.
- Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
- Meanwhile, to the pan with mushrooms, add cream cheese. Stir for 1-2 min, until cream cheese melts.
- Add broth concentrate and spinach. Stir for 1-2 min, until spinach wilts.
- When linguine is done, add sauce, reserved pasta water, half the bacon and half the Parmesan to the pot.
- Season with salt and pepper, then toss to combine.
- Divide bacon and mushroom linguine between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle remaining bacon and remaining Parmesan over top.
If you've opted to add chicken breasts, preheat oven to 450°F. Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
1030
kcal
Calories
53
g
Fat
21
g
Saturated Fat
76
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
62
g
Protein
200
mg
Cholesterol
1030
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
250
mg
Calcium
5
mg
Iron
