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Roasted butternut and beetroot tart

5 minutes

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Chicken, bacon, and spinach pasta

20 minutes

Chicken, bacon, and spinach pasta

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

500 g linguini pasta
1 T olive oil
250 g diced wood-smoked bacon
2 cups leftover shredded roast chicken
2 cloves garlic, crushed
1 t paprika
1 t red chilli flakes (optional)
1 cup whipping cream
25 g sachet chicken liquid stock concentrate
500 g cocktail tomatoes, quartered
200 g baby spinach
200 g plain feta, diced
15 g fresh basil leaves, shredded

Method

1. Cook the pasta in salted boiling water according to package instructions. Drain, reserving 1 cup of pasta water, and set aside.

2. Heat the oil in a large pan and sauté the bacon until crispy. Stir through the chicken, garlic, paprika and chilli flakes and cook for a further 2 minutes. Remove from the pan and set aside.

3. Add the cream, stock and pasta water to the same pan and bring to the boil, then reduce the heat and simmer for 5–7 minutes, or until the sauce has thickened. Season to taste. Return the bacon and chicken to the pan and stir through the tomatoes, spinach, feta and basil and simmer until the spinach wilts.

4. Toss through the drained pasta and serve immediately.

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Chicken, bacon, and spinach pasta

Chicken, bacon, and spinach pasta

Ingredients

Method