Creamy Pesto Chicken, Bacon and Pea Linguine
with Parmigiano Reggiano, Spinach and Baby Plum Tomato & Mozzarella Salad
Pairing chicken breasts with smoked bacon lardons, this indulgent Creamy Pesto Chicken, Bacon and Pea Linguine brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
125 grams
Baby Plum Tomatoes
1 ball(s)
Mozzarella
(Contains: Milk)
60 grams
British Smoked Bacon Lardons
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
32 grams
Pesto
(Contains: Milk)
40 grams
Baby Spinach
120 grams
Peas
20 grams
Parmigiano Reggiano
(Contains: Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with ½ tsp salt for the linguine.
Pop the chicken into a large bowl and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, halve the baby plum tomatoes. Drain and chop the mozzarella into 1cm chunks. Add to a bowl with a drizzle of olive oil and season with salt and pepper. Set aside.
Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, wipe out the (now empty) frying pan.
When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain the linguine in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
Put your frying pan back on medium high heat, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon is crispy, add the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and cook for 1 min.
Add the cooked pasta and half the Parmigiano Reggiano to the sauce.
Continue to stir until piping hot, adding a splash of water if it's a little too thick.
Toss your rocket through the tomatoes and mozzarella.
When the chicken is cooked, cut it widthways into roughly 6 slices.
Share your ultimate creamy bacon pesto linguine between your bowls. Top with the chicken and a sprinkle of the remaining Parmigiano Reggiano.
Serve your salad separately in a bowl with the balsamic glaze drizzled over.
