400gChicken, cut or torn into chunksI usually use leftovers from a roast, but you can use fresh thighs, legs, breast.
150gsteaky baconcut into small strips
300gmushroomsAny will do, but chestnut button mushrooms work particularly well. Small ones can go in whole.
300gcreme fraiche
150mlleftover gravyor use 150 ml water with a chicken stockpot
500gpastafresh penne, or whatever you prefer
150gparmesanfinely grated
12leavessagecut into fine ribbons
Instructions
Heat a large pan over a medium heat, add the oil, and gently fry off the onion until it goes translucent. Add the bacon, and cook through for another five minutes. Add the chicken and mushrooms, turn up the heat, and cook until the chicken is cooked through or reheated, and the mushrooms have shrunk and are tender. Add the gravy, or stock and water, and cook out until it has a sauce consistency. Remove from the heat and add the creme fraiche, stirring right through.
Using the largest pan you have, fill with water and bring to a rolling boil. Cook the pasta according to instructions, then drain, catching the last of the water into a pan. Add the pasta to the sauce and stir through, loosening with the pasta water if needed. Stir through the parmesan, then serve piled high on plates, topped with some ribboned sage.
Nutrition
Nutrition Facts
Creamy Chicken, Bacon and Mushroom Pasta
Amount per Serving
Calories
687
% Daily Value*
Fat
59
g
91
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Cholesterol
100
mg
33
%
Sodium
1522
mg
66
%
Potassium
804
mg
23
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.