Sun, 18 September 2022
INGREDIENTS:
1 white onion, finely diced
3 cloves garlic, finely sliced
50mls white wine
85g smoked pancetta
100g sliced mushrooms
1 tblsp butter
1 tblsp flour
200mls chicken stock
250mls double cream
2 cooked chicken breasts
300g linguine
To serve
Parmesan cheese
1 tblsp chopped parsley
Black pepper
RECIPE:
1. Fry the onion over a low heat for 10 mins or until softened and translucent.
2. Add the garlic and cook for 2 mins more.
3. Add the white wine and cook off until evaporated from the pan. Remove from pan and set aside.
4. Next fry the pancetta until crispy. Then remove from the pan and set aside/
5. Add the mushrooms to the pan and fry off until golden brown. Remove and set aside with the pancetta.
6. Add the butter to the pan and when melted add the flour and stir it occasionally over a low heat for 3-5 mins. Then add the chicken stock and whisk through. When it starts thickening, add the cream.
7. Return the fried onion, garlic, mushrooms and pancetta to the pan as well as the cooked chicken and mix everything together.
8. Meanwhile in a separate pot, cook the pasta according to the pack instructions. When ready drain but reserve 100ml of the pasta water.
9. Toss the cooked, drained pasta in the creamy sauce and add just enough of the reserved water to loosen.
10. Season with black pepper. Top with the parsley and some grated parmesan and serve with garlic bread.
