Ultimate Chicken and Bacon Linguine Alfredo

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.

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.

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 the 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.

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.