Presto Bacon, Chicken Breast and Mushroom Linguine
with Tenderstem® Broccoli and Cheese
Our mushroom and pancetta linguine is an elegant fresh pasta dish. But, in this instance, elegance doesn’t equal hassle. From pan to plate in just 20, this dish is perfect for weeknights. Pancetta, mushrooms and fresh asparagus are tossed in a devilishly creamy pasta sauce, made from creme fraiche, stock and Italian cheese. Salty, creamy and packed with fresh veggies, this recipe is hard to beat.
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 grams
Linguine
(Contains Cereals containing gluten)
80 grams
Sliced Mushrooms
60 grams
British Smoked Bacon Lardons
1 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle.
b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
c) Add the pasta and bring back to the boil. Cook until tender, 12 mins.
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, sliced mushrooms and bacon lardons.
c) Cook, stirring occasionally, until golden all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Cut the Tenderstem® broccoli into thirds.
a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.
b) When the pasta has 4 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.
a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms and bacon, simmer for 3-4 mins.
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. IMPORTANT: Cook so there's no pink in the middle of the chicken.
a) Share the bacon, chicken and mushroom linguine between your bowls.
Enjoy!
