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Chicken and Linguine with Peas and Bacon

Chicken and Linguine with Peas and Bacon

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 16 minutes

Ingredients: Add ingredients to List

Chicken and Linguine with Peas and Bacon
12 oz linguine
1 tablespoon Extra virgin olive oil, divided
11/2 lb Hannaford Inspirations All Natural Boneless Chicken Tenders
8 oz Leeks, bulb and lower leaf, washed and quartered, sliced
1 teaspoon Minced garlic
1/4 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
3 tablespoon Dry white wine
11/2 cup Frozen baby peas
8 oz Canned low fat chicken broth, unsalted
1/3 cup Heavy cream
1/4 cup Mascarpone cheese
4 slice Inspirations Hickory Smoked Sliced Bacon Strips, cooked
2 tablespoon Fresh flat leaf parsley, finely chopped
2 tablespoon Parmesan cheese, grated

directions:

1. Fill a large pot with about 4 quarts of water. Bring to a boil over high heat, add pasta, and cook, stirring occasionally until done, about 8 to 10 minutes.
2. While water is heating, heat 2 tsp. of the oil in an extra-large skillet over medium heat. Add chicken tenders. Cook until golden on one side, about 1 to 2 minutes. Flip tenders and continue cooking until golden brown on second side, about 1 to 2 minutes. Transfer tenders to a plate, cover with foil, and set aside.
3. Add remaining 1 tsp. oil to pan and heat over medium heat. Add leek, garlic, salt, and black pepper. Cook and stir until fragrant, about 1 to 2 minutes.
4. Add wine and simmer, about 30 seconds. Increase heat to medium-high and add peas, chicken broth, and cream. Bring to a simmer and cook until peas are tender, about 5 to 6 minutes.
5. Drain pasta and return it to pot unrinsed.
6. Return chicken to pan to cook through, about 5 minutes. Remove tenders and place on top of pasta. Add Mascarpone, bacon, and parsley to sauce and stir until smooth. Turn off heat. Pour finished sauce over cooked pasta and chicken. Toss well to combine.
7. To serve, divide pasta and tenders among four shallow bowls (or dinner plates). Top each bowl with grated Parmesan and offer freshly ground black pepper, if desired. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2007

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Quantity Ingredients  
12 oz linguine  
1 tablespoon Extra virgin olive oil, divided  
11/2 lb Hannaford Inspirations All Natural Boneles  
8 oz Leeks, bulb and lower leaf, washed and quarte  
1 teaspoon Minced garlic  
1/4 teaspoon Kosher salt  
1/8 teaspoon Black pepper, freshly ground  
3 tablespoon Dry white wine  
11/2 cup Frozen baby peas  
8 oz Canned low fat chicken broth, unsalted  
1/3 cup Heavy cream  
1/4 cup Mascarpone cheese  
4 slice Inspirations Hickory Smoked Sliced Bacon S  
2 tablespoon Fresh flat leaf parsley, finely chopp  
2 tablespoon Parmesan cheese, grated  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 1023 kcal (51%)
Calories from Fat 495 kcal (0%)
Total Fat 55 g (84%)
Saturated Fat 24 g (120%)
Cholesterol 185 mg (61%)
Sodium 1631 mg (67%)
Total Carbohydrates 107 g (35%)
Dietary Fiber 12 g (48%)
Protein 56 g (93%)
Vitamins
Vitamin A 1990 IU (39%)
Vitamin C 21 mg (35%)
Minerals
Calcium 153 mg (3%)
Iron 19 mg (31%)
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