Presto Chicken, Bacon and Mushroom Linguine
with Tenderstem® and Cheese
Hey presto! This speedy Presto Chicken, Bacon and Mushroom Linguine is ready in under 25 minutes. Bacon acts as a cheat's pancetta here, tossed with chicken, mushrooms and fresh asparagus in a creamy sauce that's perfectly pleasing.
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)
240 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
80 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the pasta and bring back to the boil.
c) 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 diced chicken, bacon and mushrooms to the pan and season with salt and pepper.
c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle. Cook bacon thoroughly.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the Tenderstem® broccoli widthways.
a) Once the chicken and bacon are cooked through, add the garlic and stir-fry for 30 secs.
b) When the pasta has 4 mins left, add the broccoli to the same pan and cook for the remaining time until tender.
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 (see pantry for amount), creme fraiche and veg stock paste into the chicken pan, simmer for 2-3 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.
a) Share the chicken, bacon and mushroom linguine between your bowls.
Enjoy!
