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Chicken pasta
Ingredients
- 200mL chicken stock
- 500mL thick cream
- 400-500g (2cups) chicken tenderloins, cubed
- 1 cup frozen peas, thawed
- 6 rashers of bacon
- 250g pasta
- 1cup grated Parmesan cheese
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Directions
- Put cream and stock in heavy based saucepan and bring to the boil. Reduce heat to medium-low and simmer until liquid is reduced by half (about 30min).
- Cook pasta in boiling salted water until al dente. Drain.
- In a frying pan cook the bacon over mod. heat until golden. Remove and then add chicken and brown.
- Once the liquid has reduced add all the other ingredients and stir to mix well.
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