Crispy Parmesan Chicken & Bacon Linguine
in a Light Tomato Cream Sauce
Four words: Crispy. Parmesan. Panko. Chicken! You'll serve it over a bed of al dente linguine tossed with a velvety tomato cream sauce, made extra craveable with butter and Parmesan. And did we mention? There are crispy bites of bacon in the sauce. Buon appetito!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Bacon
2 tablespoon
Cream Cheese
(Contains: Milk)
2 clove
Garlic
1 tablespoon
Italian Seasoning
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2.5 ounce
Marinara Sauce
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Lightly oil a baking sheet. Wash and dry produce.
Peel and mince or grate garlic. Dice tomato into ½-inch pieces.
In a small bowl, combine panko, half the Parmesan, half the Italian Seasoning, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. (You'll use the rest of the Parmesan and Italian Seasoning later.)
Pat chicken* dry with paper towels; season all over with salt and pepper.
Place chicken on prepared baking sheet. Evenly spread tops with sour cream. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).
Roast on middle rack until crust is golden brown and chicken is cooked through, 18-22 minutes.
Transfer to a cutting board.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Remove from heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
Discard all but a thin layer of bacon fat from pan; remove any burned bits from pan if necessary (leave the browned bits for flavor!).
Heat pan with reserved bacon fat over low heat (if there's not enough bacon fat, add a drizzle of oil). Add garlic and cook, stirring frequently, until fragrant, 30-60 seconds.
Add ½ cup reserved pasta cooking water (¾ cup for 4 servings). Stir in tomato, marinara, cream cheese, remaining Italian Seasoning, and a pinch of sugar. Increase heat to medium high and cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes.
To pan with sauce, add drained linguine, chopped bacon, remaining Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Toss until butter has melted and pasta is evenly coated in a creamy sauce (if needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in sauce).
Season with salt and pepper to taste.
Slice chicken crosswise.
Divide pasta between plates; top with chicken. Serve.
