Creamy Chicken and Bacon Pasta [76]

Creamy Chicken and Bacon Pasta

  • Servings: 2
  • Time: 30 mins
  • Difficulty: easy
  • Print

Creamy Chicken and Bacon Pasta


To take the stress out of preparing many dishes for Christmas, I made this easy and fast pasta dish using Fassler ready-to-eat creamy sauce.

Ingredients

  • 250g pasta
  • 100g bacon, chopped
  • 2 boneless chicken leg, rinsed and pat dry
  • 300g Fassler Cream of Mushroom
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp basil
  • 1 tsp salt
  • 1 tsp black pepper
  • Parmesan

Directions

  1. Season the chicken with paprika, basil, salt and pepper, set aside for about 20 minutes.
  2. Bring a large pot of water to a boil, add salt and a tablespoon of olive oil. Add pasta for 8–10 minutes or until al dente. Drain and set aside.
  3. Heat the oil in a large frying pan over medium heat, add bacon and cook for 5 minutes or until crispy. Drain on paper towels and set aside.
  4. In the same frying pan, add chicken. Brown the chicken for about 6 minutes, flip over and cook for another 2 minutes. Transfer the chicken to a plate and cover with a sheet of aluminium foil.
  5. Add mushrooms into the frying pan, cook for about 5 minutes or until cook.
  6. In a clean pot, bring the cream of mushroom to a boil. Add pasta and toss gently to coat with the sauce. You can either toss through with bacon now or serve on top.
  7. Divide the pasta among plates, garnish with bacon, mushrooms and lots of parmesan cheese. Serve with the chicken on top.

 

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