Presto Bacon and Mushroom Linguine with Diced Chicken Breast
with Asparagus 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.
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
180
Linguine
(Contains Cereals containing gluten)
80
Sliced Mushrooms
60
British Smoked Bacon Lardons
1
Garlic Clove
100
Asparagus
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260
Diced British Chicken Breast
Not included in your delivery
100
Reserved Pasta Water
Nutritional information
Utensils
Instructions
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.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the sliced mushrooms and bacon lardons. Cook, stirring occasionally, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the bottom 2cm from the asparagus and discard. Cut widthways into 3cm long pieces.
a) Once the chicken and bacon mixture is golden, stir in the garlic and cook for 30 secs.
b) When the pasta has 3 mins left, add the asparagus to the same pan and cook for the remaining time.
c) Once the pasta and asparagus are cooked, reserve some of the pasta water (see ingredients for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.
a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms.
b) Add the cooked pasta, asparagus 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.
a) Share the bacon and chicken linguine between your bowls.
Enjoy!
