Creamy chicken, bacon and basil pasta
Method
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Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.
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Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.
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Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.
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Add the creamy sauce to the cooked, drained pasta and stir well.
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To serve, stir in the basil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.
Ingredients
- 3 tbsp olive oil
- 3 large boneless chicken thigh, skin removed, cut into strips
- 5 rashers bacon, chopped
- 1-2 garlic cloves, crushed
- salt and freshly ground black pepper
- 300ml/10fl oz double cream
- 450g/1lb farfalle
- handful fresh basil, torn, plus extra for garnish
- 200g/7oz cheddar or Parmesan, grated, plus extra to garnish
Shopping List
Creamy chicken, bacon and basil pasta
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Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry