This hearty pasta dish is designed to warm you on a cold night and help you use up the last bit of Anchor Cream!
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4
35 min
Creamy Chicken, Mushroom & Bacon Pasta
Creamy Chicken, Mushroom & Bacon Pasta
Creamy Chicken, Mushroom & Bacon Pasta
- Cook the pasta according to package instructions until just tender. Drain and set aside.
- While the pasta is cooking, in a large frying pan, heat a film of oil and cook the mushrooms and bacon over medium heat until the mushrooms are tender. Remove from the pan and set aside.
- In the same pan, add another film of oil. Season the chicken with salt and pepper, then add to the pan. Cook until golden brown and cooked through. Remove the chicken from the pan and set aside with the mushrooms and bacon. In the same pan, add another film of oil. Season the chicken with salt and pepper, then add to the pan. Cook until golden brown and cooked through, Remove the chicken from the pan and set aside with the mushrooms and bacon.
- In the same pan, add grated carrot, grated courgette, and chopped onion then cook until softened about 3-4 minutes. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let the stock simmer for 2-3 minutes.
- Reduce the heat to low and stir in the cream and Parmesan until well combined and heated through but not boiling.
- Add the chicken, mushrooms, and bacon back into the pan. Gently toss everything together until the chicken is evenly coated with the sauce.
- Taste and adjust seasoning with salt and pepper if needed. Divide the pasta between shallow bowls, top with the creamy sauce, and sprinkle with chopped parsley. Serve with a bowl of spinach leaves alongside
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
