Chicken, bacon and leek pasta
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Ingredients
- 400g linguine
- 1 tbsp olive oil
- 5 RSPCA Assured rashers of streaky bacon, chopped
- 450g RSPCA Assured boneless and skinless chicken thighs, chopped
- 3 medium leeks, chopped
- 1 or 2 garlic cloves, chopped
- 300ml double cream
- 1 tsp Dijon mustard
- A handful of basil leaves
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Serves: 4 people
Method
- Bring the pasta water to the boil and add salt.
- Heat the olive oil in a large frying pan, add the bacon and cook for three minutes.
- Add the chicken and leeks and cook for three to four minutes - or until the chicken is golden-brown and cooked through.
- Cook the pasta according to the packet instructions. Drain and return to the pan while you finish the sauce.
- Add the garlic to the bacon, chicken and leeks and cook for one minute.
- Season, to taste, with salt and freshly ground black pepper.
- Add the cream and mustard and warm through.
- Add the creamy sauce to the cooked, drained pasta and stir well.
- Serve sprinkled with basil leaves.
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