Creamy Chicken And Bacon Pasta

Meaty and creamy pasta

Ingredients

• What you will need: (4 servings or 3 large servings)
• 2 gloves garlic (you can get 3 bulbs for £1 in many shops so you can get enough to last a while)
• half an onion (you can also buy a bag of onions that will last ages for anywhere between £1 – £2)
• one pack smoked bacon (you can get one pack in farmfoods for £1.50 or a pack of 4 packs for roughly £5 – plenty for freezing for hangover saturdays)
• 2 or 3 chicken breasts depending on personal preference (£3.95 for 1kg in farmfoods)
• mixed herbs
• double cream 300ml-350ml
• pasta tubes (twirls or penne are my favourite, but depends on personal taste)
• salt and pepper
• parmezan (somewhere between half and 3/4 a cup depending on taste)
• oil

Instructions

STEP 1:

Firstly, fill a pan with water and add plenty of salt and put onto boil, then pour some oil into a non stick frying pan and set it to a heat that is going to fry well without burning, its different on all cookers but somewhere around the middle heat seems to work best – in our halls its a 3 or 4 on the electric hobs. You’re going to want to prepare everything you’re going to need, so chop the garlic and onions into small pieces and push them to one corner of your chopping board then slice your bacon into roughly 1cm squares (i take all the slices out the pack as one slab, cut them into thirds long-ways then slice across into squares) and finally slice your chicken into bite-sized chunks and grate your parmezan. By the time you’ve finished cutting, chopping and grating your pan should be nice and hot so start by adding the onion and garlic. Keep stirring so that it doesn’t burn or go crisp until the onion has gone slightly soft then add your bacon squares and keep stirring until the bacon is all cooked well, but not started to go crisp either. Around the same time you’ll want to place your pasta into the water (assuming its boiling). Once your bacon has got to the point where you’re happy add in your chicken, stir occasionally and make sure the chicken is cooked all over but not quite browned then pour in your cream. At this point, you may want to drain any excess water/oil in the pan. Fold the cream into the meaty mixture so everything is covered then add your cheese to the top and fold in again until it has melted sufficiently until the mix has become gooey throughout. Add mixed herbs, salt and pepper to taste. Reduce the heat on the sauce mix to a low heat just to keep warm, but keep an eye on it, if you leave it for too long the cream will start to separate and you’ll have something which still tastes great, but is overall a bit more greasy. Check your pasta is sufficiently cooked to the way you like it and drain the water. If you have a mixing bowl mix the pasta and sauce together there, or alternatively once you have drained the water, use the pan you cooked the pasta in to mix. Serve with garlic bread and enjoy! And there you have it! Please, if you try this let me know how it goes!