Creamy Chicken Pappardelle

Pappardelle pasta is a very wide ribbon pasta that holds sauce on its surface very well. But be warned, a little goes a long way with this pasta which is very filling. You certainly shouldn't be wanting dessert after a serve of this dish which will keep you feeling full for hours.

This recipe is low sugar, low fat, high protein.

Ingredients

• 2 chicken breasts, (500g) cubed
• 1 onion, sliced
• 6 cloves garlic, crushed
• 560ml light & creamy evaporated milk (about 11/2 cans 375ml)
• 1 tbsp. olive oil
• 6 sliced short cut bacon (aka UK Back Bacon & USA Canadian Bacon) Chopped
• 3 spring onions (aka scallions) chopped
• 375g Pappardelle Pasta
• 3 tsp. cornflour mixed with ¼ cup cold water
• Salt and Pepper

Method

1. Heat a large pot of water for your pasta.
2. In a large non- stick fry pan or wok heat oil on med/high and cook the onion for 10 minutes, stirring.  Do not burn.
3. Now add the bacon and cook a further 5 mins until bacon starts to colour.
4. Add the chopped chicken and stir fry for 5 mins or until chicken is ¾ cooked.
5. Crush your garlic and add, stirring for 30 seconds.
6. Now add the evaporated milk, stirring, turn heat down low and simmer for 20 mins, season with salt and pepper.
7. Meanwhile this is simmering cook your pasta as per instructions.
8. Once your pasta is cooked, add to mixture and incorporate.
9. Add your cornflour mixture, this will thicken the sauce.
10. Add the spring onions and serve immediately with parmesan cheese.