Ingredients

  • 6 spring onions, sliced
  • 2 chicken breasts, diced
  • 6 rashers streaky bacon, sliced
  • 4-6 mushrooms, sliced
  • knob of butter
  • 1tbsp plain flour
  • milk
  • 400g tagliatelle
  • 1tbsp creme fraiche
  • small bunch parsley, chopped

4 20mins

Instructions

  1. Heat a little oil in a large frying pan, add the spring onions and fry for a few minutes. Add the diced chicken and fry, stirring regularly until browned. Add the bacon and mushrooms and fry for a few more minutes until the chicken and bacon are cooked.
  2. Meanwhile, bring a pan of salted water to the boil and add the pasta. Cook according to packet instructions.
  3. Add a good knob of butter to the chicken pan and melt, then add the flour, stirring so it soaks up all the fat. Cook for a further minute.
  4. Add milk, a little at a time until the sauce comes together. Turn down the heat to a low simmer and continue to cook, stirring occasionally.
  5. Once the pasta is cooked, add the creme fraiche to the chicken and stir through. Take off the heat and stir through the chopped parsley
  6. Serve the sauce on top of the pasta with some parmesan and black pepper if desired, and some seasonal veg on the side.

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