8 January, 2024
Chicken, Bacon and Pasta in a creamey sauce
Ingredients
- 300 g fettuccine or other pasta
- 150 – 200 g bacon chopped into long strips
- 4 chicken breasts cut in half horizontally
- 30 g 30 g butter
- 2 garlic cloves minced or finely chopped
- 1 onion finely chopped
- 200 ml cream
- 200 ml pasta cooking water
- 3 tbsp grated parmesan
- 6 pieces of sundried tomatoe chopped
- 1 tsp smoked paprika
Instructions
- Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes
- SCOOP OUT a mugful of pasta cooking water, then drain.
- Meanwhile, cook bacon until golden, drain on paper towels.
- Season chicken on both sides, cook in bacon fat, 2 minutes each side.
- Wipe pan – optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
- Over medium heat, melt butter. Add garlic and onion, cook for 3 – 4 minutes until onion is light golden and soft.
- Add the sundried tomatoes and the paprika.
- Add cream, about 1 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly – you don’t need to be exact here. Season with salt & pepper.
- Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
- Toss through bacon and chicken.
- Serve immediately, garnished with parmesan, parsley and maybe some garlic bread.
Notes
Sourced from here with a couple of changes.