Chicken, Bacon & Mushroom Pappardelle
Pasta is a midweek staple for me. What I love about it is that you can look at what you have in the fridge and cupboards and pretty much make it into a meal. This is exactly what I did with this recipe. You don't have to use Pappardelle, any flat pasta like linguine or tagliatelle will work well.
The cooking time is the time it takes to cook the pasta, which is usually around 10 mins - result!
The Recipe Ingredients Serves 2
1 chicken breast diced
1 shallot finely sliced
1/2 punnet chestnut mushrooms sliced
1 tub Philadelphia cheese
1 garlic clove finely chopped
2 tbsp Parmesan cheese
2 rashers smoked bacon finely chopped
4 balls of Pappardelle
handful flat leaf parsley roughly chopped
Put a large saucepan of salted water on to boil. Cook the pasta according to packet instructions.
Add a splash of olive oil to a wok style pan on a low/medium heat and add the chopped bacon and cook for about 3 or 4 mins till it starts to colour. Add in the garlic and shallott and cook for a further minute.
Add in the diced chicken and cook for 4 mins till all the chicken is white, stirring occasionally.
Next add in the mushrooms and stir together. Cook for a further 2 minutes.
Add in the Philly cheese and a splash of water from the pasta and stir well to make the sauce.
Next add the chopped parsley and Parmesan cheese and stir in.
Drain the cooked pasta and add to the pan and toss in the sauce till all the pasta is coated.
You're now ready to serve up! Serve into your favourite pasta bowl and garnish with chopped parsley. You can serve with garlic bread or a green salad or just eat as is (that's what I did) - enjoy