Ultimate Chicken and Bacon Linguine Alfredo
with Parmigiano Reggiano and Rocket Salad
Looking for a taste of everyday luxury? This Ultimate Chicken and Bacon Linguine Alfredo is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
1 unit(s)
Garlic Clove
180 grams
Linguine
(Contains Cereals containing gluten)
260 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Parmigiano Reggiano
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine. Peel and grate the garlic (or use a garlic press).
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken and season with salt and pepper. Stir-fry until browned all over, 5-6 mins.
Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
Add the garlic to the pan and stir-fry until fragrant, 30 secs.
Pour in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), stirring to combine.
Bring the sauce to a boil, then turn the heat down and simmer until thickened slightly, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
Once the sauce has thickened, stir in the cooked pasta, butter (see pantry for amount) and half the Parmigiano Reggiano.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick, then remove from the heat.
Share your ultimate creamy linguine alfredo between your bowls and sprinkle over the remaining Parmigiano Reggiano.
Serve the rocket on the side with a drizzle of the balsamic glaze to finish.
Enjoy!
