Recipe

Creamy Chicken & Bacon Penne [DNU]

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Creamy Chicken & Bacon Penne [DNU]

Free range chicken breasts pan-fried with bacon, white wine and peas. Add double cream to make a delectable sauce and serve with penne cooked al dente. Easily prepared and cooked in under 30 minutes.




Ingredients to serve 2

  • 250g x penne pasta
  • 2 x chicken breasts, sliced into strips
  • 100g x back bacon, sliced into strips
  • 60g x peas
  • 75ml x dry white wine
  • 125ml x cream
  • 1 tbsp x olive oil (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 500g x penne pasta
  • 4 x chicken breasts, sliced into strips
  • 200g x back bacon, sliced into strips
  • 120g x peas
  • 125ml x dry white wine
  • 250ml x cream
  • 2 tbsp x olive oil (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Put a large pan on to medium to high heat. Pan fry the chicken and bacon strips for 8-10 minutes until browned and cooked through.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil. Now add the penne and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent yellow. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle penne with a little olive oil to prevent them from sticking together.

Step 3

Make sure the pan with the chicken is hot. Pour the wine into the pan and let it bubble until almost evaporated. Add the peas and cream. Season to taste and mix well. Turn down the heat and cook for a few more minutes.

Step 4

Combine the penne with the chicken and bacon sauce. Serve straight away.