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Chicken Breast Linguine in Creamy Bacon Sauce

Chicken Breast Linguine in Creamy Bacon Sauce

Chicken Breast Linguine in Creamy Bacon Sauce

with Peas, Rocket and Balsamic Drizzle

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This Chicken Breast Linguine in Creamy Bacon Sauce 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.

Total30 minutes

Active 25 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 (kcal)936 kcal

Energy (kJ)3917 kJ

Fat40.1 g

of which saturates20.7 g

Carbohydrate81.3 g

of which sugars12.4 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

•Large Saucepan

•Garlic Press

•Pan

•Colander

Instructions

Cook the Pasta

1

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

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Garlic Prep

2

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

Fry the Bacon

3

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

Once hot, add the diced chicken and bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in the garlic and cook for 1 min more.

Make your Creamy Sauce

4

Stir the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche into the bacon.

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, 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

Once the sauce has thickened, stir through the cooked pasta, peas and the cheese.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Finish and Serve

6

Share the creamy bacon and chicken linguine between your bowls.

Top with a handful of rocket and drizzle with the balsamic glaze to finish.

Enjoy!

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