Ultimate Chicken and Bacon Linguine Alfredo
with Peas, 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.
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
Garlic Clove
180
Linguine
(Contains Cereals containing gluten)
260
Diced Chicken Breast
60
British Smoked Bacon Lardons
150
Double Cream
(Contains Milk)
120
Peas
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20
Parmigiano Reggiano
(Contains Milk)
20
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
10
Butter
100
Water for the Sauce
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, season with salt and pepper and 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, water for the sauce (see ingredients for amount) and chicken stock paste.
Bring 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 lardons thoroughly.
Stir the cooked pasta, peas, butter (see ingredients for amount) and half the Parmigiano Reggiano into the sauce. Cook until the peas are piping hot, 1-2 mins.
Taste and season with salt and pepper if needed, then remove from the heat. TIP: Add a splash more water if it's a little thick.
Share the ultimate creamy linguine alfredo between your bowls.
Sprinkle over the remaining Parmigiano Reggiano and serve the rocket on the side with a drizzle of balsamic glaze to finish. Enjoy!
