Ultimate Chicken and Bacon Linguine Alfredo

Name: Ultimate Chicken and Bacon Linguine Alfredo with Peas, Parmigiano Reggiano and Rocket Salad
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Garlic Clove; 180 Linguine; 280 Diced Chicken Breast; 60 British Smoked Bacon Lardons; 150 Creme Fraiche; 10 Chicken Stock Paste; 120 Peas; 20 Parmigiano Reggiano; 20 Wild Rocket; 1 Balsamic Glaze; 100 Water for the Sauce; 10 Butter

with Peas, Parmigiano Reggiano and Rocket Salad

Get 50% off 1st box + free dessert for life!

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 gluten

•Milk

•Sulphites

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Garlic Clove

180

Linguine

(Contains: Cereals containing gluten)

280

Diced Chicken Breast

British Smoked Bacon Lardons

150

Creme Fraiche

(Contains: Milk)

Chicken Stock Paste

120

Peas

Parmigiano Reggiano

(Contains: Milk)

Wild Rocket

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

100

Water for the Sauce

Butter

Nutritional information

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

•Medium Saucepan

•Garlic Press

•Colander

•Grill Pan

•Large Frying Pan

•heat resisting bowl

Instructions

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.

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.

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.

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.

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.

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!