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Creamy Cashel Blue® Cheese Bacon Linguine with Irish Chicken

Creamy Cashel Blue® Cheese Bacon Linguine with Irish Chicken

with mushrooms
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Get 50% off your first box!
Calories
: 
880 kcal
Protein
: 
61.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

100 grams

Irish Bacon Lardons

250 grams

Mushrooms

110 grams

Creme Fraiche

(Contains: Milk)

60 grams

Cashel Blue® Cheese

(Contains: Milk)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 unit(s)

Scallion

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3682 kJ
Energy (kcal)880 kcal
Fat38.5 g
of which saturates19.1 g
Carbohydrate71.9 g
of which sugars3.7 g
Dietary Fiber3.6 g
Protein61.1 g
Salt2.1 g
Potassium19.5 mg
Calcium18.2 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Colander

Cooking steps

Cook the Linguine
1
  • 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, off the heat.
  • Drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg
2
  • Roughly chop the mushrooms. Trim and thinly slice the scallion.
  • Place a large pan over high heat (no oil).
  • Once hot, add mushrooms and cook until charred, shifting occasionally as they cook, 3-4 mins. Season with salt and pepper.
  • Reduce the heat to medium-high heat and add the chicken and bacon.
  • Fry, stirring, until golden, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. Chicken is cooked when no longer pink in the middle.
Stir in the Sauce
3
  • Crumble the Cashel Blue® cheese into the pan along with the drained pasta.
  • Allow to warm through and remove from the heat.
  • Stir through the creme fraiche. Season to taste with salt and pepper. 

TIP: Loosen the sauce with a splash of water if necessary.

Dish Up
4
  • Divide the bacon and Cashel Blue® cheese linguine between plates.
  • Drizzle over the balsamic glaze.
  • Finish with a scattering of scallion.
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