Tagliatelle with mussels & crème fraîche
A simple-but-special main course, it's meat-free and perfect for a Friday night
Chicken & bacon pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onionfinely chopped
- 1 large garlic clovefinely grated
- 200ml double cream
- 100g mascarpone
- 75g parmesanfinely grated
- 1 chicken stock cube
- 2 cooked chicken breasts(about 210g), shredded
- 8 rashers cooked streaky bacon(about 25g), roughly chopped
- 300g tagliatelle
- ¼ small bunch of parsleyfinely chopped
- green saladto serve
Nutrition: Per serving
- kcal857
- fat58g
- saturates32g
- carbs46g
- sugars4glow
- fibre4g
- protein35g
- salt1.5g
Method
step 1
Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
step 2
Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.
