Presto Bacon and Mushroom Linguine with Diced Chicken Breast
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Presto Bacon and Mushroom Linguine with Diced Chicken Breast

Presto Bacon and Mushroom Linguine with Diced Chicken Breast

with Tenderstem® Broccoli and Cheese

This Presto Bacon and Mushroom Linguine with Diced Chicken Breast 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.

Tags:
Rapid
Family Friendly
Allergens:
Milk
Egg
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

180

Linguine

(Contains Cereals containing gluten)

60

British Smoked Bacon Lardons

10

Chicken Stock Paste

80

Tenderstem Broccoli

80

Sliced Mushrooms

1

Garlic Clove

150

Creme Fraiche

(Contains Milk)

260

Diced British Chicken Breast

Not included in your delivery

100

Reserved Pasta Water

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Nutritional information

Energy (kcal)853 kcal
Energy (kJ)3567 kJ
Fat36.9 g
of which saturates19.8 g
Carbohydrate71.8 g
of which sugars6.7 g
Protein56.4 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Pan
Garlic Press
Colander

Instructions

Cook the Pasta
1

a) Fill and boil your kettle. 

b) Fill a large saucepan with the boiled water from your kettle and put on high heat.

c) Add 1/2 tsp salt and the linguine. Bring back to the boil.

d) Cook until tender, 12 mins.

Start Frying
2

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. 

b) Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over, 5-6 mins.

c) Once the chicken is browned, add the sliced mushrooms and bacon lardons.

d) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packagingThe chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

Get Prepped
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve any large broccoli stems lengthways, then cut into 3cm long pieces.

Add the Asparagus
4

a) Once the chicken, mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.

b) When the pasta has 3 mins left, add the broccoli to the same pan and cook for the remaining time.

c) Once the pasta and broccoli are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

Bring on the Sauce
5

a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms. 

b) Add the cooked pasta, broccoli and hard Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper.

Serve
6

a) Share the bacon and mushroom linguine between your bowls.

Enjoy!