Spicy Mushroom and Bacon Linguine with Chicken
with baby spinach and fresh chilli
A recipe conveniently customised just to your liking.
Tags:
Optional Spice
•Quick
•Family Friendly
Allergens:
Milk
•Wheat
•Barley
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Mushrooms
60 grams
Baby Spinach
1 unit(s)
Onion
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
2 unit(s)
Garlic
180 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Chicken Stock
(Contains: Wheat, Barley)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Chilli
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3578 kJ
Energy (kcal)855 kcal
Fat33.6 g
of which saturates15.9 g
Carbohydrate78.5 g
of which sugars8.3 g
Dietary Fiber3.7 g
Protein61.8 g
Salt2.7 g
Potassium129.3 mg
Calcium17.7 mg
Iron0.4 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.
Utensils
•Grater
•Colander
Cooking Steps
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, reserve a cup of pasta water, 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.
2
- Meanwhile, roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli, discard the core and seeds and finely chop.
- Halve, peel and thinly slice the onion.
- Place a large pan over medium-high heat without oil. Once hot, fry the chicken, bacon, mushrooms, garlic and onion until golden, stirring, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
3
- Add the chilli, stock, a splash of pasta water and creme fraiche to the pan.
- Simmer until the sauce has thickened, 10-14 mins (add a splash of water if the sauce becomes too thick).
- Once simmered, carefully mix in the drained linguine and spinach.
- Cook until the spinach is wilted and chicken is cooked through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Season to taste with salt and pepper.
4
- Divide the creamy bacon and chicken linguine between deep plates or bowls.
- Top with a sprinkling of cheese.
