Chicken, Bacon and Mushroom Pasta

 Tasty and comforting midweek meal. Quick and easy.

Serves 4 hearty appetites or 5 normal ones!

Prep time: 10 mins

Cook time: 20 mins

Equipment

Boil a kettle
Knife
Chopping board
scales
Casserole dish
Pan for pasta with lid
Colander

Ingredients

1tbsp olive oil
2 small or 1 large onion
4 chicken fillets or 6 skinless thighs
200g bacon cubes or 6 slices bacon chopped (or pancetta or chorizo)
400g chestnut mushrooms
400g creme fraiche
400ml chicken stock 
2 cloves garlic crushed
8 oz pasta of your choice - penne, tagliatelle....
sat and pepper to taste
Sprinkling of fresh chopped parsley or grated parmesan to serve

Method

Chop the chicken into bite size pieces and the bacon if not already cubed.

With a clean knife and board, slice the mushrooms and onions

Heat oil in casserole dish.

Fry the onion until soft on a medium heat.

Add the bacon and chicken, turn the heat up and fry for 3 mins or so or until chicken turns opaque.

Stir in the mushrooms and garlic.

Pour the chicken stock over and simmer for 10 mins or until reduced by half.

While that is simmering put the pasta on to cook according to packet instructions.

Once the stock has reduced add creme fraiche stirring as warms through. Season to taste. Add the pasta to the casserole and stir well. Turn the heat low and allow to simmer for a further 5 mins so the pasta takes on the flavour of the sauce and the sauce thickens a little.

Serve topped with chopped parsely or grated parmesan....or both!

Enjoy!