Bacon and Chicken Breast Linguine Amatriciana
with Cheese and Spinach
- Cereals containing gluten
- Wheat
- Barley
- Milk
- Egg
- Sulphites
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Onion
90 grams
British Smoked Bacon Lardons
25 grams
Sun-Dried Tomato Paste
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
1 carton(s)
Finely Chopped Tomatoes
10 grams
Chicken Stock Paste
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and bacon lardons and onion and stir-fry until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the garlic and sun-dried tomato paste and stir-fry for 1 min more.
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.
Stir the chopped tomatoes, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the bacon. Bring to the boil, then reduce the heat to low.
Simmer until thickened, 8-10 mins, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Once the pasta is cooked, add it to your sauce with the hard Italian style cheese.
Toss to coat, then season to taste with salt and pepper. Add a splash of water if it's a little too thick.
Warm through until piping hot, 1-2 mins.
Share the bacon linguine between your bowls.
Finish with a drizzle of the balsamic glaze.
Enjoy!
Step 2 MOD: If you've chosen to add chicken to your meal, add it to the frying pan with the bacon. Fry until golden brown and cooked through for 8-10 mins instead, then continue with the recipe as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
