Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper
Prep:20 mins
Serves 4
2 tbsp olive oil1 tbsp butter1 onion, finely chopped 1 large garlic clove, finely grated 200ml double cream100g mascarpone75g parmesan, finely grated 1 chicken stock cube2 cooked chicken breasts (about 210g), shredded 8 rashers cooked streaky bacon (about 25g), roughly chopped300g tagliatelle¼ small bunch of parsley, finely chopped green salad, to serve
STEP 1Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.STEP 2Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.
