Ultimate Chicken and Bacon Linguine Alfredo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bring the sauce to a boil, then turn the heat down and simmer until thickened slightly, 3-4 mins.

Step 5

Stir the cooked pasta, peas, butter 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. Add a splash of water if it's a little too thick, then remove from the heat.

Step 6

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.