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Ultimate Chicken and Bacon Linguine Alfredo
Ultimate Chicken and Bacon Linguine Alfredo

Ultimate Chicken and Bacon Linguine Alfredo

with Spinach, 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.

Tags:
Family Friendly
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 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove**

180.09 grams

Linguine

(Contains: Cereals containing gluten)

260 grams

Diced British Chicken Breast

60 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Parmigiano Reggiano

(Contains: Milk)

40 grams

Baby Spinach

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)3758 kJ
Energy (kcal)898 kcal
Fat41.3 g
of which saturates22.5 g
Carbohydrate74 g
of which sugars8.9 g
Protein55.5 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Colander
•Large Saucepan
•Pan
•Large Frying Pan

Instructions

Cook the Pasta
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.

Fry the Chicken and Bacon
2

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.

Make your Alfredo Sauce
3

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.

Simmer Time
4

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 bacon thoroughly.

Combine and Stir
5

Once the sauce has thickened, stir in the cooked pasta, butter (see pantry for amount) and half the Parmigiano Reggiano.

Add the spinach a handful at a time until wilted and 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.

Serve
6

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!

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