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Ultimate Chicken and Bacon Linguine Alfredo

Ultimate Chicken and Bacon Linguine Alfredo

with Parmigiano Reggiano and Rocket Salad

Recipe Development TeamUpdated on October 06, 2023

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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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

180 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)

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 (kcal)893 kcal

Energy (kJ)3738 kJ

Fat41.2 g

of which saturates22.5 g

Carbohydrate73.9 g

of which sugars8.8 g

Dietary Fibre3.5 g

Protein54.7 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

•heat resisting bowl

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.

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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