Ultimate Chicken and Bacon Linguine Alfredo
with Peas, Parmigiano Reggiano and Rocket Salad
This Ultimate Chicken and Bacon Linguine Alfredo is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
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
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 and season with salt and pepper. 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, chicken stock paste and water for the sauce (see pantry for amount), stirring to combine.
Bring the sauce 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 pantry 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. Add a splash of water if it's a little too thick, then remove from the heat.
Share your ultimate creamy linguine alfredo between your bowls and sprinkle over the remaining Parmigiano Reggiano.
Serve the rocket on the side with a drizzle of the balsamic glaze to finish.
Enjoy!