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Ingredients
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400g penne rigate
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1 tablespoon olive oil
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2 bacon rashers, rind removed, very thinly sliced
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600g chicken thigh fillet, excess fat trimmed, coarsely chopped
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20g butter
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1-2 garlic cloves, crushed
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4 shallots, ends trimmed, thinly sliced
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75g (1 cup) sliced mushrooms
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2 teaspoons Dijon mustard
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80ml (1/3 cup) white wine
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1/2 teaspoon Massel chicken style stock powder
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1 x 300ml ctn pouring cream
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1/4 cup chopped fresh continental parsley
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Garlic bread, to serve
Method
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1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
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2Meanwhile, heat the oil in a deep frying pan over medium-high heat. Add the bacon. Cook for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel.
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3Add the chicken to the frying pan. Cook, stirring occasionally, for 5 minutes or until light golden. Transfer to a plate.
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4Heat the butter in the frying pan until foaming. Stir in the garlic, shallot, mushroom and mustard. Cook, stirring, for 2 minutes or until the mushroom softens slightly.
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5Add the wine and stock powder. Cook for 2 minutes or until the liquid almost evaporates. Stir in the chicken and cream. Simmer for 5 minutes or until the sauce thickens.
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6Stir in the pasta. Sprinkle with the bacon and parsley. Serve with garlic bread.
Source: taste.com.au
