emsk: (Default)
Urgh. It turns out, getting the nastiest flu I remember having in years does absolutely nothing handy for wanting to cook. I didn't cook for nearly three weeks (and when I did, it was roast dinner and mindless pasta), owing to the raging tireds.

However, onwards and upwards, to a favourite in this house!

Chicken and Bacon Pasta with Herbed Cream Sauce
1 chicken breast (~400g)
4 slices bacon (~200g)
400g pasta (spaghetti, fettucine, egg noodles - basically something long and thin)
1/4 cup tomato sauce
250ml sour cream
1 cup white wine
2 tablespoons sweet chilli sauce
2 tablespoons mixed herbs - thyme, basil, garlic powder, sage, chives, whatever you have. Something vaguely italian and sweet.
1/2 teaspoon tumeric.

Put the pasta on to boil.

Cube the chicken and bacon. Fry until nearly cooked through, add the herbs, chilli sauce, and tomato sauce. Cook a little longer, until the chicken is cooked through. Add the sour cream and white wine, and the pasta (which by now you have hopefully cooked).

Cook until the sauce has simmered down to something good and thick.

Serve with a salad and good crusty bread.

Originally published at Recipes.
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emsk

November 2015

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