This is one of my boys favourite pasta dishes, probably because it's not very healthy! The method might look quite lengthy, but it's actually really quick to make once all of the ingredients are prepared.
I like to use smoked bacon bits rather than pancetta or lardons, but any of these will do. There are a small quantity of mushrooms included, mainly because my son doesn't eat them, so do feel free to add more if you are a fan.
I recommend that you are liberal with the black pepper and parmesan, as they really elevate the dish. If you want to make it a more
Alfredo style sauce, then worth adding parmesan to the sauce along with the wine and cream.
Serves 4
1-2 tablespoon of olive oil
2 small or 1 large shallot
225-250g chicken breast (1 large or 2 small)
100g smoked bacon bits
75g small chestnut mushrooms
125ml white wine
90ml double cream
75g frozen peas
Handful of fresh basil
Seasoning
300g linguine
To serve
Parmesan
Rocket
- Place the peas in a heatproof container and pour over enough boiling water to cover. Drain and set aside.
- Slice the mushrooms.
- Finely dice the shallot.
- Slice the chicken into 1 cm slices. If using one large chicken breast then cut it in half lengthways before slicing into 1cm pieces.
- Cook the linguine according to the packet instructions.
- About 8 minutes before the pasta is ready, heat 1 tablespoon of olive oil in a lidded frying or sauté pan over a low to medium heat.
- When the oil is up to temperature, add the shallot and sauté until almost translucent.
- Increase the heat and add the bacon bits. Cook until the bacon bits have taken on some colour.
- Remove from the pan and add a drizzle of olive oil.
- Once the oil is up to temperature, add the chicken slices and mushrooms and saute for 3-4 minutes until the chicken is golden.
- Reduce the heat and pour in the wine. Let it reduce slightly before adding the cream.
- Return the shallots and bacon to the pan, along with the peas and stir to combine. Season well with sea salt and a good amount of black pepper. Cover.
- Drain the pasta and then add to the pan along with a handful of torn basil leaves. Stir to combine the ingredients.
- Serve with lots of freshly grated parmesan and a rocket salad.
