Chicken & Smoked Bacon Pasta with Garlic Bread

Tue, 7 January 2020

Garlic Bread:
1 small bread roll per person
3oz/75g butter
2 cloves of garlic-chopped finely
1 dessertspoon of chopped parsley
Seasoning.

Mix the butter, garlic, seasoning and parsley together and spread on to the bread roll (having first sliced it open) and bake in the preheated oven (180C/350F/Gas Mark 4) for 7-10 minutes until crispy

12oz/350g pasta
6 rashers of smoked bacon-cooked
14oz/400g chicken-cooked
1 onion
1 ½ mixed peppers-diced
1 can (14oz/400g) chopped tomatoes
2 floz/50ml pouring cream
1 dessertspoon of freshly chopped mixed herbs
6 mushrooms
2 cloves garlic

Cook the pasta in a large pot of boiling salted water and cook according to the packet instructions. Drain and retain until required.
Chop all the onions, peppers and mushrooms, chop the garlic and dice the bacon & chicken into small pieces.
Heat a large saucepan with a little oil or butter and add the garlic and sliced onion together with the sliced mushrooms and peppers (basically you can use any vegetables with this recipe so just play around with what you have)
Cook the vegetables until they have all softened down-this will possibly take a further 5 minutes. Next add in the tin of chopped tomatoes (i normally wash out the tin with a little extra water and add this to the dish just to make sure that you get all of the goodness of the tomatoes into the dish and also it will make a delicious sauce.)
And the pouring cream and allow the entire mixture to come to the boil. Add in the chopped mixed herbs and cooked pasta and allow the pasta to reheat thoroughly in the hot sauce. Correct the seasoning and serve immediately with the crispy garlic bread.