Chicken and Bacon Pasta Recipe

For approx. 4 people

Ingredients:

2 tbsp. Olive oil

(or you can use the oil from the jar of sundried tomatoes)

3 Chicken breasts

6 Rashers of bacon

Spinach

Sun dried tomatoes

1tsp. Paprika

1tsp. Italian seasoning

5 Garlic cloves

1/4tsp. Red pepper flakes

300ml Single cream

400g Penne pasta

300g Shredded parmesan cheese (+ extra for serving)

Method:

1. Cut chicken into strips and bacon rashers into approx. 1inch squares. Crush garlic cloves, slice sundried tomatoes in half, wash spinach and weigh/measure all other ingredients (Penne, parmesan, cream, and seasonings).

2. In a frying pan cook the bacon until slightly crisp. Drain the fat, then transfer bacon into a heat proof bowl and keep warm.

3. In the frying pan, on a high heat, heat up the oil. Add the sliced chicken and seasoning (Paprika, Italian seasoning and red pepper flakes) and cook until no longer pink in the middle. Again transfer to a heat proof bowl and keep warm.

4. Cook the penne*, whilst completing the next steps. (*Following the instructions on the packet).

5. In a pan, big enough to combine all ingredients, add sundried tomatoes, spinach, garlic, chicken and bacon. Mix together.

6. Add the single cream and bring to the boil.

7. Add shredded parmesan cheese - immediately reduce to a simmer and stir until the cheese has melted. Season sauce with salt and black pepper to taste.

8. Drain the pasta, then add the pasta into the sauce mixture. Combine everything together.

9. Serve immediately into warm bowls and top with extra shredded parmesan cheese. Also goes nice with a crisp side salad.