Chicken and Mushroom Linguine with Irish Bacon
with paprika and cheese
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
110 grams
Creme Fraiche
(Contains: Milk)
150 grams
Mushrooms
1 unit(s)
Onion
260 grams
Diced Irish Chicken Breast
180 grams
Dried Linguine
(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)
100 grams
Irish Bacon Lardons
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Garlic
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop it sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the bacon and chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.
- Cook until browned all over, 5-6 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Add the onion, garlic, paprika and mushrooms to the chicken.
- Stir occasionally, until starting to brown, 4-5 mins.
- Pour in the creme fraiche and stock.
- Simmer for 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
TIP: Loosen with a splash of water if necessary!
- Add the cheese and allow to melt through the sauce.
- Season to taste with salt and pepper.
- Stir the linguine into the sauce and allow to warm through.
- Divide the pasta between bowls.
