Presto Chicken, Bacon and Mushroom Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Presto Chicken, Bacon and Mushroom Linguine

Presto Chicken, Bacon and Mushroom Linguine

with Asparagus 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
Quick
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

Bacon Lardons

1 unit(s)

Garlic Clove

100 grams

Asparagus

150 grams

UHT Cooking Cream

(Contains Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

240 grams

Diced Chicken Breast

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

sideBannerName

Nutritional information

Energy (kJ)3501 kJ
Energy (kcal)837 kcal
Fat35.7 g
of which saturates21.5 g
Carbohydrate69.3 g
of which sugars6.8 g
Protein56.1 g
Salt2.76 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Frying Pan
Garlic Press

Instructions

1

a) Fill and boil your kettle. 

b) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

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

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.

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.

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.

5

a) Stir the reserved pasta water, double cream and chicken stock paste into the mushrooms and bacon, simmer for 3-4 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. 

6

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

Enjoy!

7

Step 2 MOD: If you’re adding chicken, add it to the pan with the mushrooms and bacon. Fry for the same amount of time, then simmer in step 5 for 3-4 mins instead. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.