One from my daughter, Maddie, who found this recipe on the Internet to liven up her Uni dinners. What a joy when she offered to cook the recipe on her last trip home! As much as I love cooking, it is an absolute treat when someone else offers to do it and this recipe went straight to the top of my ‘favourites’ list of pasta dishes – it’s hearty and really flavoursome – the tomatoes and spinach contrast perfectly with the richness of the cream and the dish is quite honestly, just fantastic! A perfect family supper dish – thanks Madz – you can do it again!!!!
What you need…
Splash of olive oil
4 chicken breasts, seasoned
8 rashers back bacon, roughly chopped
3 cloves garlic, chopped
300ml double cream
8 tomatoes, roughly chopped
Sea salt and black pepper
150g Parmesan, grated
A large handful fresh basil leaves, torn
Dried spaghetti (amount depends on how hungry you are)
What to do…
In a large saucepan, bring to the boil salted water in which to cook the spaghetti.
In a large frying pan, warm the oil over a moderate heat and then cook the chicken breasts for 6 minutes on each side. Use a slotted spoon to remove the chicken from the pan and set aside.
Pop your spaghetti into the pan of boiling water and cook according to the packet instructions: mine is about 12 minutes.
Add the bacon to the chicken pan and fry until crisp. Remove with a slotted spoon and set aside onto kitchen paper.
Into the pan chuck the garlic. Fry for 1 minute and then add the tomatoes, cooking for 5 minutes. Toss in the spinach and pour in the cream, cooking through until the spinach has mostly wilted.
Tip in the cooked chicken and bacon, stir to evenly incorporate and then add the Parmesan and basil.
Drain the spaghetti and add to the sauce. Mix the whole lot together so the sauce beautifully coats the pasta.
Serve to six hungry people, perhaps with a glass or two of robust red wine and enjoy this truly hearty, really tasty pasta dish.
Maddie, who found the recipe on the Twisted Food website
Fast, easy and very student-friendly!