Garlic Butter Chicken and Smoked Bacon Linguine
A dreamy combination of flavours; garlic butter chicken breast on a bed of creamy smoked bacon tagliatelle, with notes of dijon mustard and white wine
If you would like to make this dish even quicker to prepare, try dicing the chicken breast then tossing in the Puréety garlic butter glaze and roasting
Cooking Method
- Pre heat the oven to 200c gas 6 fan 180c fan oven
- Glaze the chicken breasts in the Puréety Garlic Butter glaze and leave to develop on a cooking tray for 30 mins
- Place the chicken into the oven for 20-25 mins while you make the sauce
- Heat up a large frying pan with the olive oil, then fry the smoked bacon lardons until they are starting to brown
- Add the sliced onion and soften
- Get a pan of salted water on the boil and cook pasta to packet instructions
- Add the white wine, cream and Dijon mustard to the frying pan and reduce slightly
- Once the chicken is cooked, take out of the oven and allow to rest on a chopping board - pour any excess cooking liquor from the garlic butter chicken into the sauce
- Add the pasta and chopped parsley to the cream sauce and toss around. If the sauce is too thick, add a little of the pasta water to help combine
- Slice the chicken breast and serve on a bed of pasta and sauce
Ingredients
- 2tbsp Olive Oil
- 180g White Onion , Sliced finely
- 200g Smoked Bacon Lardons
- 100ml White Wine
- 300ml Double Cream
- 2tspn Dijon Mustard
- 10g Curly Parsley , Chopped
- 280g Linguine Pasta
- 2 Large Chicken Breasts , Cut lengthways
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