Creamy Chicken & Bacon Linguine

🥘 Ingredients

• Tuscan Heat Spice
  2 tbsp
• bacon
  8 oz
• black pepper
  1 tsp
• chicken cutlets
  24 oz
• cooking oil
  1 tsp
• cream cheese
  1/2 c
• garlic clove
  2 unit
• linguine pasta
  12 oz
• olive oil
  2.667 tbsp
• salt
  1 tsp
• tomato
  4 unit

1. 

   1

   Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Cut each tomato into 6 wedges. Place garlic clove on a small piece of aluminum foil and drizzle with olive oil , salt , and black pepper ; cinch into a packet.

   tomato: 4 unit, garlic clove: 2 unit, olive oil: 2.667 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Drizzle a foil-lined baking sheet with cooking oil ; then place tomato wedges on top, skin side down. Coat with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) (you'll use more later), salt, and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted ⏱️ 20 minutes to ⏱️ 25 minutes . Heat a medium dry pan over medium-high heat. Add bacon ;; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 6 minutes to ⏱️ 10 minutes . Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

   cooking oil: 1 tsp, Tuscan Heat Spice: 2 tbsp, bacon: 8 oz
3. 

   3

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ¾ cup pasta cooking water and put aside (1½ cups for 4), then drain. Keep empty pot handy for Step 5.

   linguine pasta: 12 oz
4. 

   4

   While linguine cooks, pat chicken cutlets dry with paper towels. Season both sides with 1 tsp tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. Heat a large drizzle of olive oil in the same pan used for bacon (or in a large frying pan) over high heat. Cook chicken until golden and cooked through ⏱️ 5 minutes to ⏱️ 7 minutes per side. Turn off heat; cover to keep warm (or tent loosely with aluminum foil if no lid is available).

   chicken cutlets: 24 oz
5. 

   5

   Once garlic is done roasting, carefully remove from pouch. Melt 1 TBSP butter in that same pot over medium heat. Add 1 tsp Tuscan Heat Spice and roasted garlic; mash with a spoon. Stir in ⅔ cup reserved pasta water, portion of cream cheese, cream cheese and half the Parmesan (save the rest for garnish), and 1 TBSP butter (save the rest for garnish), until smooth; stir in tenth of the butter, then remaining butter as needed. Turn off heat; season with salt and pepper. (If you're using cream cheese, check note below.) Stir in additional pasta water 1 tsp at a time if too thick, and season.

   cream cheese: 1/2 c
6. 

   6

   Add linguine to the pot with sauce; toss until coated. Taste, adding more salt and pepper if desired. Slice chicken and serve over linguine with tomatoes, bacon, and Parmesan on top. Serve.