Bacon and Chicken Breast Linguine Amatriciana
with Cheese and Spinach
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
1
Red Onion
90
British Smoked Bacon Lardons
25
Sun-Dried Tomato Paste
180
Linguine
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Basil
10
Chicken Stock Paste
15
Worcester Sauce
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Baby Spinach
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).
Halve, peel and chop the red onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken, bacon lardons and onion and stir-fry until golden, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
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.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
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.
Share the chicken and bacon linguine between your bowls and sprinkle with the remaining cheese.
Finish with a drizzle of the balsamic glaze.
Enjoy!
