I love pasta. It’s a beautiful thing. I’ve said before that I could eat pasta every night of the week and I stand by this. As well as the wonderful tastes and textures, I love how much you can do with it. There are no bounds! Chicken and Bacon Tagliatelle in a Creamy Garlic Sauce is a new one for us, Blue cheese sauce is our go to for a creamy pasta, but this was just as good. It’s got loads of flavours and colours which I always love.
- 3 Chicken breasts
- 6 Rashers of bacon
- 4 Cloves of garlic
- 100g Spinach
- 4 Tomatoes
- 1tsp Mixed herbs
- 1tsp Smoked paprika
- Cooking oil
- 150ml Single cream
- 50g Parmesan cheese
- Pinch Chilli flakes
- Pinch salt and pepper
I use tagliatelle because that’s mine and husbands favourite, but you could use spaghetti or penne if you prefer. You’ll notice that I haven’t included a measurement for the pasta. That’s because I always do enough for 9million people and have no idea! Use what you normally would. The sauce is enough to feed 4.
Chop your tomatoes into 1cmish chunks. I slice them into 8 and then cut them in half. Put these in a bowl to one side, then add finely chopped garlic.
Chop the chicken and bacon roughly. Fry the chicken in a little oil until starting to brown. Then add the bacon and continue to cook.
Once the chicken is cooked through, add the tomatoes and garlic and cook for 3more minutes. When I cook something different, I write a list of ingredients and a theory of what I’m doing. Usually either based off something I’ve seen online or a basic mess of ingredients we’ve got in. Then, as I cook, I scribble bits out and add bits until it works for me. There’s always a notepad in our kitchen!
After 3 minutes the tomatoes should have released plenty of juice. Add the spinach and watch it wilt. At this point, I put my water on for the pasta. Don’t forget to cook your pasta!
Once the spinach has wilted, pour in the cream and add the paprika, chilli flakes, herbs and salt and pepper. Stir together and bring to the boil.
Reduce to a simmer and grate in the cheese. Mix and leave to simmer, stirring regularly until the sauce has started to thicken.
To finish my Chicken and Bacon Tagliatelle in a Creamy Garlic Sauce, I drain the cooked pasta and tip it into the sauce. I stir it together and the serve. But, if you prefer, you could serve the pasta and spoon the sauce on top. Either way, you’ve got a yummy Chicken and Bacon Tagliatelle in a Creamy Garlic Sauce!
Chicken and Bacon Tagliatelle in a Creamy Garlic Sauce
- • 3 Chicken breasts
- • 6 Rashers of bacon
- • 4 Cloves of garlic
- • 100g Spinach
- • 4 Tomatoes
- • Tagliatelle
- • 1tsp Mixed herbs
- • 1tsp Smoked paprika
- • Cooking oil
- • 150ml Single cream
- • 50g Parmesan cheese
- • Pinch Chilli flakes
- • Pinch salt and pepper
- Bring some water to the boil to cook enough pasta to feed 4
- Chop the tomatoes into 1cm chunks and finely chop the garlic
- Set to one side
- Roughly chop the chicken and bacon
- Fry the chicken in a little oil until it starts to brown
- Add the bacon and fry until the chicken is well cooked
- Add the tomatoes and garlic
- Cook for 3 minutes
- Add the spinach and stir until wilted
- Pour in the cream, add the paprika, chilli, herbs and salt and pepper
- Cook you pasta
- Bring the sauce to the boil and reduce to a simmer
- Grate in the cheese and stir well
- Simmer until sauce has thickened
- Drain the cooked pasta and stir into the sauce