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Presto Bacon and Mushroom Chicken Linguine
Presto Bacon and Mushroom Chicken Linguine

Presto Bacon and Mushroom Chicken Linguine

with Asparagus and Cheese

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Hey presto! This speedy Presto Bacon and Mushroom Linguine is ready in under 25 minutes. Bacon acts as a cheat's pancetta here, tossed with mushrooms and fresh asparagus in a creamy sauce that's perfectly pleasing.

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

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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

80 grams

Sliced Mushrooms

60 grams

British Smoked Bacon Lardons

1 unit(s)

Garlic Clove

100 grams

Asparagus

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

240 grams

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

Nutritional information

Energy (kJ)3522 kJ
Energy (kcal)842 kcal
Fat36.8 g
of which saturates19.7 g
Carbohydrate71.5 g
of which sugars6.5 g
Dietary Fibre4.5 g
Protein53.8 g
Salt2.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Cook the Pasta
1

a) Fill and boil your kettle. 

b) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

c) Add the pasta and bring back to the boil. Cook until tender, 12 mins.

Start Frying
2

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. 

b) Once hot, add the diced chicken, sliced mushrooms and bacon lardons. 

c) Cook, stirring occasionally, until golden all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Get Prepped
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.

Add the Asparagus
4

a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.

b) When the pasta has 3 mins left, add the asparagus to the same pan and cook for the remaining time.

c) Once the pasta and asparagus are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

Bring on the Sauce
5

a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms and bacon, simmer for 2-3 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

b) Add the cooked pasta, asparagus and hard Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper. 

Serve
6

a) Share the bacon and mushroom linguine between your bowls.

Enjoy!

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