Chicken & bacon pasta

Method 1

Ingredients

2 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1 large garlic clove, finely grated

200ml double cream

100g mascarpone

75g parmesan, finely grated

1 chicken stock cube

2 cooked chicken breasts (about 210g), shredded

8 rashers cooked streaky bacon (about 25g), roughly chopped

300g tagliatelle

¼ small bunch of parsley, finely chopped

green salad, to serve

STEP 1

Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.

STEP 2

Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

Method 2

Ingredients:

- 8 oz. pasta of your choice (such as penne or fusilli)

- 2 chicken breasts, diced

- 6 slices of bacon, chopped

- 1 onion, diced

- 2 cloves of garlic, minced

- 1 cup of heavy cream

- 1/2 cup of chicken broth

- 1 cup of grated Parmesan cheese

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.

2. In a large skillet, cook the bacon over medium heat until crispy. Remove from skillet and set aside.

3. In the same skillet, add the diced chicken and cook until browned and cooked through. Remove from skillet and set aside.

4. Add the diced onion to the skillet and cook until softened, then add the minced garlic and cook for another minute.

5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.

6. Add the cooked chicken and bacon back to the skillet. Stir in the cooked pasta and grated Parmesan cheese.

7. Season with salt and pepper to taste. Allow the mixture to simmer for a few minutes until the sauce thickens slightly.

8. Serve hot, garnished with fresh parsley.

Comments

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