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Pasta:
2 Portions (more/less depending on individual person) of any pasta
type (I personally feel Spinach Fettucini works best in both taste and
colour).
Sauce:
2-3 Chicken thighs or 1-2 chicken breasts - 1cm cubed
3-4 rashers bacon - diced
2 tablespoons BBQ sauce (Not smokey BBQ, it tastes all wrong!)
1 clove garlic (I usually add more, but I am Italian!)
3/4 cup thickened cream (Lo-Fat)
1/2 cCup sundried tomatoes
1 teaspoon mixed herbs |
1. Begin by bringing a litre of water
to the boil.
2. Add pasta to the boiling water and turn heat to low.
3. Dice bacon and place in pan with a small amount of oil and garlic clove
on high heat.
4. Once bacon is browning, add cubed chicken, turn heat to medium.
5. After a few minutes (the chicken is beginning to brown), add sun dried
tomatoes, mixed herbs and BBQ sauce.
6. Mix ingredients and place lid on pan. Turn heat down to low, and leave
for 5-10 minutes, checking regularly.
7. Once chicken is cooked (slightly browned on the outside), stir
ingredients to seperate.
8. Stir ingredients while pouring in cream. Once fully stirred (the cream
should now be a 'browny' sort of colur mixing with the bbq sauce), then
add lid again and turn heat to full (a wok burner is ideal for this).
9. Once sauce is bubbling take off heat, place pasta on dish (bowl or
plate) and layer sauce on top of the pasta.
10. Garnish with parsley...
11. Eat...
12. ENJOY!!! |
