Pâtes au poulet, au bacon et au pesto

Pâtes fraîches

avec linguines fraîches et tomates éclatées

10 min

Difficulté: 2/3

Italienne

Cet été, profitez-en pour déguster ce bol rempli de délices! Ces pâtes copieuses regorgent de poulet succulent, de tomates juteuses, de bacon savoureux, de pesto de basilic herbacé, de linguines fraîches et de fromage de chèvre relevé.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Pignons

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Grande poêle antiadhésive

Verre doseur

Passoire

Ingrédients

Poitrines de poulet

2 unit

Tranches de bacon

100 g

Linguine frais

227 g

Petites tomates

113 g

Fromage de chèvre, émietté

0.25 cup

Pignons

28 g

Pesto au basilic

0.5 cup

Assaisonnement italien

1 tbsp

Poivre

0.125 tsp

Sel

0.25 tsp

Huile

1 tbsp

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.