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

Ultimate Chicken and Bacon Linguine Alfredo

with Pesto Caprese Style Salad and Parmigiano Reggiano

Pairing chicken breast with smoked bacon lardons, this indulgent Ultimate Chicken and Bacon Linguine Alfredo brings a restaurant quality experience straight into your home.

Tags:
High Protein
Allergens:
Cereals containing gluten
Wheat
Milk

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 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

240 grams

Diced British Chicken Breast

60 grams

British Smoked Bacon Lardons

1 bunch(es)

Chives

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

32 grams

Pesto

(Contains: Milk)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Parmigiano Reggiano

(Contains: Milk)

40 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

75 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)4866 kJ
Energy (kcal)1163 kcal
Fat63.3 g
of which saturates32.4 g
Carbohydrate74.6 g
of which sugars8.3 g
Dietary Fibre4.8 g
Protein65.3 g
Salt3.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Colander
Pan
Bowl
Kitchen Shears

Instructions

Cook the Pasta
1

Bring a large saucepan of water to the boil with ½ tsp salt. 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 diced 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.

Finish the Prep
3

Meanwhile, finely chop the chives (use scissors if easier). Halve the baby plum tomatoes.

Drain and tear the mozzarella.

In medium bowl, combine the pesto, a pinch of sugar and the olive oil for the dressing (see pantry for amount).

Add the tomatoes and mozzarella to the bowl, season with salt and pepper and toss to coat. Set aside for later.

Simmer Time
4

Once golden, add the garlic to the pan with the chicken and bacon 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 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 Up
6

When everything's ready, add the rocket leaves to the tomato bowl. Toss to coat in the dressing

Share your ultimate creamy linguine alfredo between your bowls and sprinkle over the chives and remaining Parmigiano Reggiano.

Serve your pesto tomato-rocket salad on the side to finish. 

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