Chicken & Bacon Pasta

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I had some left over cooked chicken, so I went on a hunt for a recipe I could use it in and came across this chicken and bacon pasta recipe.

Let's get cooking!

Ingredients:

2 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1 large garlic clove, finely grated

200ml double cream

100g mascarpone

75g parmesan

1 chicken stock cube

cooked chicken

8 rashers cooked streaky bacon, roughly chopped

300g tagliatelle

parsley

The recipe asks for cooked bacon, so I started off by frying my bacon in a little oil and chopping once cooked.

Next in a medium saucepan, heat the oil and butter over a low heat and fry the onion for 10 minutes, or until softened.

Add the garlic and cook for another 2 minutes.

Next add the cream, mascarpone, parmesan, an stock cube. Give it a stir a stir.

Add the cooked chicken and bacon to heat through.

Meanwhile, cook the pasta following the pack instructions. Once cooked reserve 100ml of the pasta water before draining.

Toss the pasta in the creamy sauce and enough of the reserved water to loosen.

Season with black pepper.

Top with parsley and serve.

This dish is perfect for any left over cooked chicken.

I loved this dish, it was really creamy and full of flavour, I really enjoyed it.

I'll happily cook this again, it's perfectly filling, as well as being moreish too.

If you would like to follow the original recipe, then head over to the BBC Good Food Chicken & Bacon Pasta recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Simply Cook

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

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Each box comes with 4 recipe kits and 4 step-by-step recipe cards.

Following the recipes, you combine the kits with 4-6 items from your fridge or cupboard.

Then in just 20 minutes  you'll be enjoying a delicious meal for 2-4 people.

First from this box I cooked the Beef Stroganoff. In this kit you get Stroganoff Seasoning, Mushroom Stock and Horseradish Seasoning.

I always love this dish, it's always full of flavour, and the beef always cooks to perfection. I always leave out the horseradish seasoning out of the mash as it's really not for us. Neither myself or Skye enjoyed the flavour when I used it the first time. I may start adding a little of it in the future to see if we change our minds.

Next from this box I cooked the Bibimbap. In this kit you get Gochujang Paste, Miso Stock and Soy & Red Miso Sauce.

We love this dish. The flavours work well together and I always tone down the heat by not using much of the Gochujang paste. I always look forward to this dish when it's in one of our boxes.

Next from this box I cooked the Creamy Honey Mustard Chicken. In this kit you get White Wine Reduction, Supreme Sauce Stock and Herb Mash Mix.

Get a pan of water on to boil for the potatoes and boil 250ml water in the kettle.

Cook the chicken.

Start the sauce.

Return the chicken.

Mash the potatoes.

Serve!

This is a perfect midweek meal. The flavours were really nice and the chicken was cooked to perfection, it was really juicy. We weren't really big fans of the herb mash mix, so maybe next time I'll use less of it of keep it to our standard seasoned mash.

Lastly from this box I cooked the Cajun Chicken Bake. In this kit you get Cajun Seasoning, Red Pepper Stock and Southern Hot Sauce.

Prep the chicken and mash.

Fry the chicken.

Prepare the garnishes.

Flavour the mash.

Serve!

This was really nice. Sadly I couldn't get my hands on the Okra that the recipe requires, but I would like to give it a try with it to see how it changes the overall dish. Skye doesn't like sweet potato, so I made her normal mash with the bacon mixed into it. Personally for me, next time I think I'd bake the chicken in the oven, rather than frying it as I'm funny with chicken, especially when it comes to frying a full breast.

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See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye