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Ingredients
Method
- 3 tbsp olive oil
- 3 boneless chicken thighs, skin removed, cut into slices
- 5 chopped rashers of bacon
- 2 crushed garlic cloves
- Salt and pepper
- 300ml heavy cream
- 450g farfalle, cooked to pack instructions
- Handful of torn basil
- 200g grated cheddar
- Heat the oil in a frying pan, add the chicken and bacon, and cook for 4 mins or until everything is golden and cooked through. Chuck in the garlic, cook for one minute, then season liberally and pour in the cream.
- Add the hot creamy sauce to the cooked pasta, stir well, and then add the basil and cheddar and spoon onto serving plates. Finish with more basil and cheddar, and enjoy.
30 mins
4 serving
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