HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPresto Bacon, Chicken And Mushroom Linguine
Presto Bacon, Chicken and Mushroom Linguine

Presto Bacon, Chicken and Mushroom Linguine

with Asparagus

Custom recipe
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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.

Allergens:Cereals containing glutenMilkEgg

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams


(ContainsCereals containing gluten)

120 grams

Sliced Mushrooms

60 grams

Bacon Lardons

1 unit(s)

Garlic Clove

100 grams

Asparagus Bundles

150 grams

Creme Fraiche


10 grams

Chicken Stock Paste

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

280 grams

Diced Chicken Breast

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3543 kJ
Energy (kcal)847 kcal
Fat38.0 g
of which saturates17.0 g
Carbohydrate72 g
of which sugars6.0 g
Protein62 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Cutting board
Instructionsarrow up iconarrow up icon
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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!