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Ultimate Chicken and Bacon Linguine Alfredo

Ultimate Chicken and Bacon Linguine Alfredo

with Peas, Parmigiano Reggiano and Rocket Salad

Ultimate
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Looking for a taste of everyday luxury? This Ultimate Chicken and Bacon Linguine Alfredo is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:Cereals containing glutenMilkSulphites

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic Clove

180 grams

Linguine

(ContainsCereals containing gluten)

280 grams

Diced Chicken Breast

60 grams

Bacon Lardons

150 grams

Creme Fraiche

(ContainsMilk)

10 grams

Chicken Stock Paste

120 grams

Peas

20 grams

Parmigiano Reggiano

(ContainsMilk)

20 grams

Rocket

1 sachet

Balsamic Glaze

(ContainsSulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3927 kJ
Energy (kcal)939 kcal
Fat41.8 g
of which saturates22.6 g
Carbohydrate79 g
of which sugars12.4 g
Protein60.3 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Colander
Frying Pan
Large Pan
heat resisting bowl
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine. Peel and grate the garlic (or use a garlic press).
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken, season with salt and pepper and stir-fry until browned all over, 5-6 mins.
Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.

3

Add the garlic to the pan and stir-fry until fragrant, 30 secs.
Pour in the creme fraiche, water for the sauce (see ingredients for amount) and chicken stock paste.

4

Bring to a boil, then turn the heat down and simmer until thickened slightly, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.

5

Stir the cooked pasta, peas, butter (see ingredients for amount) and half the Parmigiano Reggiano into the sauce. Cook until the peas are piping hot, 1-2 mins.
Taste and season with salt and pepper if needed, then remove from the heat. TIP: Add a splash more water if it's a little thick.

6

Share the ultimate creamy linguine alfredo between your bowls.
Sprinkle over the remaining Parmigiano Reggiano and serve the rocket on the side with a drizzle of balsamic glaze to finish. Enjoy!