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Brilliant Chicken and Bacon Linguine Alfredo

Brilliant Chicken and Bacon Linguine Alfredo

Brilliant Chicken and Bacon Linguine Alfredo

with Peas, Rocket and Balsamic Drizzle

Recipe Development TeamPublished on October 24, 2024

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Perfect for a midweek meal, this Brilliant Chicken and Bacon Linguine Alfredo can be on your table in less than 25 minutes. Inspired by creamy alfredo dishes, we've added peas alongside the chicken and bacon for a burst of sweet freshness to complement the savoury chicken and salty bacon.

Tags:

Family Friendly

•Chef's Choice

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Linguine

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove**

90 grams

British Smoked Bacon Lardons

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

260 grams

Diced British Chicken Breast

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3915 kJ

Energy (kcal)936 kcal

Fat40.1 g

of which saturates20.7 g

Carbohydrate81.3 g

of which sugars12.1 g

Dietary Fibre7 g

Protein60.8 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Saucepan

•Garlic Press

•Pan

•Colander

Cooking Instructions and Tips

Cook the Pasta

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil.

c) Add the linguine and cook until tender, 10-12 mins.

Garlic Time

2

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

Fry the Chicken and Bacon

3

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

b) Once hot, add the diced chicken and bacon lardons and stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Stir in the garlic and cook for 1 min more.

Make your Creamy Sauce

4

a) Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the bacon pan. Season with salt and pepper.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

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

Stir and Combine

5

a) Once the sauce has thickened, stir through the cooked pasta, peas and hard Italian style cheese.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if the sauce is a little thick.

Finish and Serve

6

a) Share the creamy chicken and bacon linguine between your bowls.

b) Top with a handful of rocket.

c) Drizzle over the balsamic glaze to finish.

Enjoy!

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