Ingredients
- 500 g pasta of choice
- 500 g sliced chicken breast
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 200 g pack of sliced Turkey Bacon or Beef Rashers
- 1 finely diced small onion
- 3 crushed garlic
- 1 heaped teaspoon Italian herbs
- 200 g sliced button mushrooms
- 600 ml thickened cream
- 1 cup chicken stock
- 1 cup shredded Parmesan cheese
- 50g unsalted butter
Instructions
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Marinate the chicken in the paprika, onion powder, garlic powder, olive oil, salt & pepper. Set aside.
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In a dry frypan cook off the rashers until crispy, set aside. In the same pan cook off chicken until juices evaporate, set aside.
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In the same pan melt the butter & cook diced onion for a few minutes, add the garlic & mushrooms & cook a few minutes more.
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Add the beef rashers along with the chicken, give it a mix and pour in the thickened cream & chicken stock, mix then add the cornflour mixture & parmesan cheese. Simmer on low until thickened.
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While that’s happening you would have had your pasta cooking away, undercook it by a minute or 2. Add the pasta to the sauce & mix through, continue to cook for another minute. If you like it more saucey add a cup of the pasta water to the cream.
