Ingredients
- 2 teaspoon oil (vegetable or olive oil)
- 140 grams bacon (rind removed and chopped, 2 rashers)
- 1 yellow onion, sliced
- 1 clove garlic, minced
- 500 grams boneless skinless chicken breast (fillets, sliced)
- 3/4 cup water (boiling water)
- 1 cube (10 grams) chicken bouillon
- 300 ml thickened cream
- 1/2 cup parmesan cheese, shaved
- 1/4 cup tomato paste
- 1/2 cup flat leaf parsley, chopped
- 1 tablespoon flat leaf parsley (extra)
- 300 grams dry penne pasta
How to Make
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Step 1: Heat oil in a large frying pan over moderate heat and add bacon, onion and garlic and cook and stir for 2 minutes or until bacon is crisp and then add chicken and cook and stir for 3 minutes or until chicken is browned.
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Step 2: Add the boiling water, crumbled stock cube, cream, parmesan and tomato paste and then reduce heat to a simmer, stirring occasionally for 5 minutes or until sauce thickens slightly and then stir in parsley.
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Step 3: Meanwhile, cook pasta in a saucepan of boiling salted water for 10 minutes or until tender.
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Step 4: Add pasta to chicken mixture and toss to combine and serve topped with the extra parsley.
We hope you enjoy this recipe!
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