Presto Bacon, Chicken and Mushroom Linguine

Name: Presto Bacon, Chicken and Mushroom Linguine with Asparagus
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 Linguine; 120 Sliced Mushrooms; 60 British Smoked Bacon Lardons; 1 Garlic Clove**; 100 Asparagus; 150 Creme Fraiche; 10 Chicken Stock Paste; 40 Grated Hard Italian Style Cheese; 260 Diced Chicken Breast; 100 Reserved Pasta Water for the Sauce

with Asparagus

Recipe Development TeamPublished on July 28, 2021

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Our mushroom and pancetta linguine is an elegant fresh pasta dish. But, in this instance, elegance doesn’t equal hassle. From pan to plate in just 20, this dish is perfect for weeknights. Pancetta, mushrooms and fresh asparagus are tossed in a devilishly creamy pasta sauce, made from creme fraiche, stock and Italian cheese. Salty, creamy and packed with fresh veggies, this recipe is hard to beat.

Tags:

Rapid

Allergens:

Cereals containing gluten

•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

Linguine

(Contains: Cereals containing gluten)

120

Sliced Mushrooms

British Smoked Bacon Lardons

Garlic Clove**

100

Asparagus

150

Creme Fraiche

(Contains: Milk)

Chicken Stock Paste

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

260

Diced Chicken Breast

Not included in your delivery

100

Reserved Pasta Water for the Sauce

Nutritional information

Energy (kcal)847 kcal

Energy (kJ)3543 kJ

Fat38 g

of which saturates17 g

Carbohydrate72 g

of which sugars6 g

Protein62 g

Salt2.3 g

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

Utensils

•Medium Saucepan

•Kettle

•Grill Pan

•Chopping Board

•Garlic Press

•Knife

•Colander

•Bowl

Cooking Instructions and Tips

a) Fill and boil your kettle. b) Fill a large saucepan with the boiling water and put on high heat. Bring back to the boil. c) Add 1/2 tsp of salt and the linguine. d) Cook for 12 mins.

a) In the meantime, heat a drizzle of oil in a large frying pan over high heat. Add the chicken to the pan and season with salt and pepper, fry until golden on the outside, 3-4 mins. b) Add the sliced mushrooms and bacon lardons to the chicken. c) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly.

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces.

a) Once the mushrooms and bacon are golden, stir in the garlic for 30 seconds. b) When the pasta has 3 mins left, add the asparagus to the water. c) Once the pasta and asparagus are cooked, drain in a colander. Save some of the water to use in your sauce (see ingredients for amount).

a) Once the asparagus and pasta are drained, stir in the saved pasta water, the crème fraiche and stock paste into the mushrooms. IMPORTANT: The chicken is cooked when no longer pink in the middle. b) Stir the drained pasta and asparagus, hard Italian style cheese into the sauce and gently toss to coat. TIP: Add another splash of pasta water if the sauce is still a bit thick.

a) Season to taste with a pinch of salt and pepper. b) Share between your bowls and dig in. c) Enjoy!

MOD Step 2: If you've opted to add chicken breast to your meal, then before adding the bacon and mushrooms to your pan, add the chicken to the pan and season with salt and pepper, fry until golden on the outside, 3-4 mins. Add the mushrooms and bacon to the pan and continue with the rest of the recipe. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.