Chicken Breast and Bacon Linguine Amatriciana
with Cheese and Spinach
A customer favourite, this Chicken Breast and Bacon Linguine Amatriciana is a tried-and-tested recipe that always wins with a crowd.
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 unit(s)
Garlic Clove
1 unit(s)
Onion
90 grams
British Smoked Bacon Lardons
25 grams
Sun-Dried Tomato Paste
180 grams
Linguine
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Basil
10 grams
Chicken Stock Paste
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
260 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
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 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, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. 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 chicken. Bring to the boil, then reduce the heat to low.
Simmer until thickened, 8-10 mins, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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 the hard Italian style cheese.
Toss to coat, then season to taste with salt and pepper. Add a splash of water if it's a little too thick.
Warm through until piping hot, 1-2 mins.
Share the chicken and bacon linguine between your bowls.
Finish with a drizzle of the balsamic glaze.
Enjoy!
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