Chicken Master Blaster

Ingredients (serves 4)

• 400g dried penne pasta
• 1 tbs olive oil
• 2 bacon rashers, rind removed, very thinly sliced
• 600g chicken thigh fillet, excess fat trimmed, coarsely chopped
• 20g butter
• 1-2 garlic cloves, crushed
• 4 shallots, ends trimmed, thinly sliced
• 75g (1 cup) sliced mushrooms
• 2 tsp Dijon mustard
• 80ml (1/3 cup) white wine
• 1/2 tsp chicken stock powder
• 1 x 300ml ctn pouring cream
• 1/4 cup chopped fresh continental parsley
• Garlic bread, to serve

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
2. Meanwhile, heat the oil in a deep frying pan over medium-high heat. Add the bacon. Cook for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel.
3. Add the chicken to the frying pan. Cook, stirring occasionally, for 5 minutes or until light golden. Transfer to a plate.
4. Heat the butter in the frying pan until foaming. Stir in the garlic, shallot, mushroom and mustard. Cook, stirring, for 2 minutes or until the mushroom softens slightly.
5. Add the wine and stock powder. Cook for 2 minutes or until the liquid almost evaporates. Stir in the chicken and cream. Simmer for 5 minutes or until the sauce thickens.
6. Stir in the pasta. Sprinkle with the bacon and parsley. Serve with garlic bread.

Notes

• 
  Budget tip: Replace chicken with 1 x 425g can tuna, drained, flaked, and omit step 3.