Chicken and Bacon Pasta

• olive oil↗2 tbsp tbsp
• butter↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1 large

  finely grated

• heavy cream200ml ml
• mascarpone↗100g g
• parmesan↗75g g

  finely grated

• chicken stock cube↗1
• chicken breasts↗2 cooked

  (about 210g), shredded

• bacon↗8 rashers cooked

  (about 25g), coarsely chopped

• tagliatelle↗300g g
• parsley↗¼ small bunch of

  finely chopped

• green salad↗

  for serving

Step-by-step instructions

1. 1

   Heat olive oil and butter in a medium saucepan over low heat and sauté the onion for 10 minutes until soft and translucent. Add the garlic clove and cook another 2 minutes. Stir in the cream, mascarpone, parmesan and the chicken stock cube. Mix and add the cooked chicken and bacon, warming them through.

2. 2

   Meanwhile, cook the tagliatelle according to the package instructions. Reserve 100 ml of the pasta water. Toss the pasta with the creamy sauce, adding enough reserved water to loosen it. Season with black pepper. Sprinkle with finely chopped parsley and serve with a green salad.