Creamy Chicken & Bacon Linguine

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• bacon
  4 slices
• black pepper
  to taste
• butter
  1 tbsp
• chicken cutlets
  12 oz
• cooking oil
  1 tsp
• cream cheese
  2 oz
• garlic
  1 head
• linguine pasta
  4 oz
• olive oil
  1 tbsp
• parmesan cheese
  1 oz
• salt
  to taste
• tomato
  1 large

🍳 Cookware

• oven
• large pot
• baking sheet

1. 

   1

   bacon cream cheese garlic linguine pasta parmesan cheese chicken cutlets tomato Tuscan Heat Spice salt olive oil cooking oil butter black pepper

   bacon: 4 slices, cream cheese: 2 oz, garlic: 1 head, linguine pasta: 4 oz, parmesan cheese: 1 oz, chicken cutlets: 12 oz, tomato: 1 large, Tuscan Heat Spice: 1 tbsp, salt: to taste, olive oil: 1 tbsp, cooking oil: 1 tsp, butter: 1 tbsp, black pepper: to taste
2. 

   2

   oven large pot Wash and dry produce.
3. 

   3

   Line a baking sheet with foil and drizzle with cooking oil. Cut tomato into wedges and place skin side down. Coat with a drizzle of olive oil, 1 tsp Tuscan Heat Spice, salt, and pepper. Place garlic pouch next to tomatoes. Roast in oven until tomatoes are just wilted ⏱️ 20 minutes .
4. 

   4

   Add linguine pasta to boiling water. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ¾ cup pasta cooking water, then drain. Keep empty pot handy.
5. 

   5

   Pat chicken cutlets dry with paper towels. Season both sides with Tuscan Heat Spice, salt, and pepper.
6. 

   6

   Remove roasted garlic from pouch. Melt butter in the empty pot over medium heat. Add remaining Tuscan Heat Spice and roasted garlic; mash with the back of a spoon.
7. 7

   Add linguine pasta to pot with sauce; toss until evenly coated. Stir in reserved pasta water a splash at a time until creamy. Season with salt and pepper.