Bacon and Chicken Breast Linguine Amatriciana
with Cheese and Balsamic Rocket Salad
This Bacon and Chicken Breast Linguine Amatriciana is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
1
Garlic Clove
90
British Smoked Bacon Lardons
25
Sun-Dried Tomato Paste
180
Linguine
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes
10
Chicken Stock Paste
15
Worcester Sauce
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
260
Diced British Chicken Breast
Not included in your delivery
1
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the frying pan. Cook, stirring occasionally, 4-5 mins.
Add the bacon to the pan and cook for a further 4-5 mins until both the chicken and bacon are golden and cooked through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the garlic and sun-dried tomato paste and stir-fry for 1 min more.
Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Stir the chopped tomatoes, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the bacon pan. Bring to the boil, then reduce the heat to low.
Simmer until thickened, 8-10 mins, then remove from the heat.
Once the pasta is cooked, add to your sauce with half the Italian style hard cheese.
Toss to coat, then season to taste with salt and pepper. Add a splash of water if it's a little thick.
Warm through until piping hot, 1-2 mins.
Meanwhile, pop the rocket into a medium bowl with a drizzle of olive oil. Season with salt and pepper, then toss to coat.
When ready, share the bacon and chicken linguine between your bowls and sprinkle with the remaining cheese.
Serve the rocket in bowls alongside with a drizzle of the balsamic glaze.
Enjoy!
