Description
Relatively quick to whip up, a big pot full of creamy bacon & chicken pasta with a glass of pinot gris on the dinner table is my idea of heaven.
Ingredients
Scale
- 1 onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 500 g chicken thigh fillets, sliced
- 3 rashers bacon, trimmed, and sliced into a rough 1cm dice
- 250 ml white wine
- 300 ml thickened cream
- 1 tbsp seeded mustard
- salt and pepper
- 3 shallots, sliced
- 400 g fettuccine pasta
- grana padano (or reggiano)
Instructions
- 1. In a large frying pan, saute the onion in oil for 3 minutes on medium heat.
- Add the bacon. Cook till for 2 minutes or until fragrant. Add the chicken and brown gently for a couple of minutes. Add garlic and cook for 30 seconds. I like to stir quite frequently so nothing sticks too much and all the flavours combine nicely!
- Add cream, wine, mustard. Stir till combined on medium heat, then simmer for 30 minutes or until the sauce has thickened.
- When the sauce thickens slightly, cook your chosen pasta according to the packet’s instructions. I generally work on 100g pasta per person, so for this recipe, I cook 400-500g of pasta. Don’t forget to reserve a little pasta water (a couple of tablespoons) to add to the sauce
⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Add cooked pasta to the sauce and mix thoroughly. Finish with a good sprinkle of freshly grated quality grana padano, some sliced shallots, a good pinch of salt flakes & freshly ground pepper.
Notes
Traditionally there are button mushrooms in boscaiola, but they aren’t my thing, so I omit them. Feel free to add them (with the bacon at the saute stage) if you are a fan!
Keywords: Bacon, Chicken, Fettuccine, Pasta, mid-week dinner