Presto Bacon, Chicken Breast and Mushroom Linguine
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Presto Bacon, Chicken Breast and Mushroom Linguine

Presto Bacon, Chicken Breast and Mushroom Linguine

with Tenderstem® Broccoli and Cheese

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:
Family Friendly
High Protein
Allergens:
Cereals containing gluten
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

(Contains Cereals containing gluten)

80 grams

Sliced Mushrooms

60 grams

British Smoked Bacon Lardons

1 unit(s)

Garlic Clove

150 grams

Tenderstem Broccoli

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

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Nutritional information

Energy (kJ)3644 kJ
Energy (kcal)871 kcal
Fat37.1 g
of which saturates19.8 g
Carbohydrate72.9 g
of which sugars7.1 g
Protein58 g
Salt2.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Pan
Garlic Press
Colander

Instructions

Cook the Pasta
1

a) Fill and boil your kettle. 

b) Pour the boiled water into a large saucepan with 1/2 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) Cut the Tenderstem® broccoli into thirds.

Add the Broccoli
4

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

b) When the pasta has 4 mins left, add the broccoli to the same pan and cook for the remaining time.

c) Once the pasta and broccoli 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 3-4 mins. 

b) Add the cooked pasta, broccoli 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. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Serve
6

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

Enjoy!