recipes
Creamy farfalle with chicken, bacon and mustard
Serves: 4
2012-04-11
Ingredients
- 350g farfalle pasta
- 2 tbsp olive oil
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 2 chicken breasts, cut into strips
- 5 rashers bacon, chopped
- Fresh seasoning
- 200ml white wine
- 200ml chicken stock
- 280ml double cream
- 2 tbsp wholegrain mustard
- 150g Cheddar cheese, grated
- 2 tbsp chopped parsley
Method
Start this recipe by cooking the pasta in a pan of salted boiling water, then drain and put aside. Meanwhile, prepare the sauce. Heat the olive oil in a frying pan and sauté together the red onion and garlic for a few minutes. Add in the chicken strips and bacon and cook for 5 minutes, or until the bacon is golden-brown and the chicken is cooked through. Season to taste with salt and pepper before adding in the white wine. Continue to cook for a further 2 minutes, then add in the chicken stock, cream, wholegrain mustard and cook for a further 4 minutes to reduce. Mix in 1/2 cheese then stir in the cooked pasta and chopped parsley. Serve immediately in large pasta bowls, and garnish with a sprinkling of chopped parsley on top and the remaining cheese. Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands
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