Bacon and Chicken Breast Linguine Amatriciana
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Bacon and Chicken Breast Linguine Amatriciana

Bacon and Chicken Breast Linguine Amatriciana

with Cheese and Balsamic Rocket Salad

This Bacon and Chicken Breast Linguine Amatriciana is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Milk
•Egg
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1

Garlic Clove

90

British Smoked Bacon Lardons

25

Sun-Dried Tomato Paste

180

Linguine

(Contains Cereals containing gluten)

1

Finely Chopped Tomatoes

10

Chicken Stock Paste

15

Worcester Sauce

(Contains Cereals containing gluten)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40

Wild Rocket

12

Balsamic Glaze

(Contains Sulphites)

260

Diced British Chicken Breast

Not included in your delivery

1

Sugar for the Sauce

100

Water for the Sauce

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Nutritional information

Energy (kJ)3394 kJ
Energy (kcal)811 kcal
Fat21.1 g
of which saturates8 g
Carbohydrate88.1 g
of which sugars21.2 g
Protein62.1 g
Salt8.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Pan
•Colander

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

 

Fry the Bacon
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the frying pan. Cook, stirring occasionally, 4-5 mins.

Add the bacon to the pan and cook for a further 4-5 mins until both the chicken and bacon are golden and cooked through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the garlic and sun-dried tomato paste and stir-fry for 1 min more.

Cook the Pasta
3

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Add the Sauce
4

Stir the chopped tomatoes, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the bacon pan. Bring to the boil, then reduce the heat to low.

Simmer until thickened, 8-10 mins, then remove from the heat.

Bring on the Linguine
5

Once the pasta is cooked, add to your sauce with half the Italian style hard cheese.

Toss to coat, then season to taste with salt and pepper. Add a splash of water if it's a little thick.

Warm through until piping hot, 1-2 mins.

Finish and Serve
6

Meanwhile, pop the rocket into a medium bowl with a drizzle of olive oil. Season with salt and pepper, then toss to coat.

When ready, share the bacon and chicken linguine between your bowls and sprinkle with the remaining cheese.

Serve the rocket in bowls alongside with a drizzle of the balsamic glaze.

Enjoy!