May 14, 2018
Comfort Food, Dinner, Main Dish,
Pork, Bacon, Poultry, Chicken, Pasta, Fettuccine, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, No Eggs, Alcohol, Wine, Boneless Pieces more
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"From our Sunday newspaper, The Sunday Times."
Cook pasta in a saucepan of boiling, salted water following packet directions until tender and then drain and return to pan and cover to keep warm.
Heat half the oil in a pan over medium-high heat and cook chicken, in batches, for 3 to 4 minutes and transfer to a bowl.
Heat remaining oil in pan and add mushrooms and cook, stirring for 3 minutes or until softened and then add the bacon and cook, stirring for 5 minutes or until browned.
Add onion, garlic and mustard and cook, stirring for 1 minute or until fragrant and then add wine and simmer until reduced by half.
Return chicken and juices to pan and stir to coat and then stir in stock and bring to the boil and then reduce heat to low and simmer for 10 minutes.
Add cream and season with salt and pepper and simmer for 5 minutes and then add pumpkin, parsley and spinach and cook for 3 to 5 minutes or until spinach is just wilted and serve with pasta.
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