Brilliant Chicken and Bacon Linguine Alfredo
with Peas, Rocket and Balsamic Drizzle
Perfect for a midweek meal, this Brilliant Bacon Linguine Alfredo can be on your table in less than 25 minutes. Inspired by creamy alfredo dishes, we've added peas alongside the bacon for a burst of sweet freshness to complement the salty bacon.
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.
Ingredients
90 grams
British Smoked Bacon Lardons
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
240 grams
Diced British Chicken Breast
180 grams
Linguine
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil.
c) Add the linguine and cook until tender, 10-12 mins.
a) While the pasta cooks, peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and bacon lardons and stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Stir in the garlic and cook for 1 min more.
a) Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the bacon pan. Season with salt and pepper.
b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
c) Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the sauce has thickened, stir through the cooked pasta, peas and hard Italian style cheese.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if the sauce is a little thick.
a) Share the creamy chicken and bacon linguine between your bowls.
b) Top with a handful of rocket.
c) Drizzle over the balsamic glaze to finish.
Enjoy!
Step 3 MOD: If you’re adding chicken, add it to the pan with the bacon. Fry 5-6 mins instead. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
