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; 260 Diced Chicken Breast; 60 British Smoked Bacon Lardons; 150 Creme Fraiche; 10 Chicken Stock Paste; 120 Peas; 20 Parmigiano Reggiano; 20 Wild Rocket; 12 Balsamic Glaze; 100 Water for the Sauce; 10 Butter

with Peas, Parmigiano Reggiano and Rocket Salad

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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:

Gluten

•Milk

•Schwefeldioxide und Sulfite

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 25 minutes

DifficultyEasy

Ingredients

serving amount

Garlic Clove**

180

Linguine

(Contains: Gluten)

260

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: Schwefeldioxide und Sulfite)

Not included in your delivery

100

Water for the Sauce

Butter

Nutritional information

Energy (kcal)933 kcal

Energy (kJ)3903 kJ

Fat41.6 g

of which saturates22.5 g

Carbohydrate80.2 g

of which sugars12.3 g

Protein57.8 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Saucepan

•Colander

•Pan

•Large Frying Pan

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 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.