Presto Chicken, Bacon and Mushroom Linguine
with Asparagus and Cheese
Hey presto! This speedy Presto Chicken, 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
Diced British Chicken Breast
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
10 grams
Chicken Stock Paste
60 grams
British Smoked Bacon Lardons
100 grams
Asparagus
80 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Instructions
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.
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.
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.
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.
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.
a) Share the bacon and mushroom linguine between your bowls.
Enjoy!
Step 2 MOD: Add the chicken 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.
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