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.

Category:  Main Course Midweek Express  - 


For 4 Serving(s)


  • 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. 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. 2. Add the tomatoes with the stock, sherry, rosemary and seasoning. Bring to the boil and simmer for about 10 minutes.
  3. 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.
  4. Spoon over hot pasta.