Chicken & Bacon Pasta Sauce
This is a speedy midweek supper dish which relies on store cupboard ingredients. Occasionally I do have chicken stock in the freezer but otherwise, just use half a chicken stock cube in hot water. All you need to go with this is a steaming hot bowl of your favourite pasta.
Ingredients
For 4 Serving(s)
Recipe
- 200 g lardons (or chopped bacon)
- 350 g chicken breast fillets, roughly chopped into bite sized pieces
- 225 g chicken livers, chopped (optional)
- 2 cloves garlic, crushed
- 400 g can chopped tomatoes
- 150 ml chicken stock
- 1 tbs sherry (or any liquor flavouring)
- fresh rosemary
- 12 pitted olives (optional)
- freshly ground black pepper
Chicken & Bacon Pasta Sauce Directions
- 1. Place the lardons into a non-stick frying pan. Add the chicken and garlic. Cook for about 5-8 minutes until cooked and golden.
- 2. Add the tomatoes with the stock, sherry, rosemary and seasoning. Bring to the boil and simmer for about 10 minutes.
- 3. Add the chopped livers and olives to the pan (if using) and cook gently for about another 5 minutes. The livers should be cooked and the sauce thickened.
- Spoon over hot pasta.
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