375 g spaghetti
2 tbsp olive oil
500 g chicken breast strips
250 g packet diced bacon
6 green spring onions, thinly sliced
300 ml tub light thickened cream
1 chicken stock cube (12g), crumbled
Salt and pepper, to taste
¼ cup grated Parmesan, plus extra to serve
cracked black pepper, to garnish
- Cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving ½ cup cooking liquid.
- Meanwhile, heat oil in a large, deep, non-stick frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for 2 to 3 minutes, or until just cooked. Remove.
- Add bacon to same hot pan. Cook, stirring occasionally, for about 4 minutes, or until golden. Return chicken to pan with onions, cream, pasta and combined reserved cooking liquid and stock cube. Season with salt and pepper. Cook, stirring, until hot. Stir in parmesan.
- Garnish pasta mixture with pepper. Serve with extra parmesan.