Creamy chicken, bacon and basil pasta
saucepan, colander, frying pan
- 225 g pasta
Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.
- 1½ tbsp olive oil
- 2 chicken thighs
- 2½ bacon
- frying pan
Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.
- 1 cloves garlic
- 150 ml double cream
Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.
Add the creamy sauce to the cooked, drained pasta and stir well.
- 2 sprigs basil
- 100 g cheddar cheese (grated)
To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves.