400 grams Frozen Tegel Roast Chicken Breast Strips
400 grams dried spaghetti or pasta shapes
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, finely chopped
4 rashers streaky bacon, diced
1 cup chicken stock
1 cup cream
¼ cup grated parmesan + extra for garnish
Freshly chopped parsley
Cracked pepper & sea salt
1. Cook the pasta in plenty of boiling lightly salted water for approximately 8-10 minutes or until al dente then drain.
2. Meanwhile, heat the olive oil in a large frying pan and sauté the onion, garlic and bacon until fragrant and starting to colour, add the chicken strips and gently toss together.
3. Add the stock, let it simmer and reduce by half then pour in the cream and sprinkle over the parmesan, and season if needed.
4. Add the cooked pasta to the creamy chicken sauce and gently toss. Garnish with extra parmesan and sprinkle with chopped parsley.