I’m no expert on Italian cuisine but have been lead to believe that chicken with pasta is a no-no. I wonder if that’s true? Nonetheless, it’s a favourite combination of many pasta lovers, myself included.
One of the longest-standing fall-back dishes in the Pete & Kavey household is pasta with chicken, lardons or bacon, mushroom and crème fraiche.
It was inspired by the Norman combination of creme fraiche, lardons and mushrooms and it’s very quick and simple!
Chicken, Bacon, Mushroom, Crème Fraiche Pasta
Some dried pasta (amount as per your usual servings)
An onion (optional)
Lardons or some streaky bacon rashers, chopped into small pieces
Some chicken, chopped into bite-size pieces (I prefer thigh, Pete is a breast man)
Some mushrooms, chopped if large
Crème fraiche (or sour cream, if you prefer; do buy full fat versions, low fat will split)
White wine (about half a small glass) or a shot of Calvados liqueur (optional)
Vegetable oil for cooking
Note: As you can see, it’s a very loose recipe, you can juggle the amounts of everything. Sometimes we leave out the onion. Sometimes we leave out the chicken. Often we leave out the alcohol. We never leave out mushrooms, bacon or crème fraiche.
- Put pasta on to boil.
- In a little cooking oil, add whichever you are using of onion, mushrooms, bacon and chicken in that order, cooking each for a time before adding the next.
- Make sure the chicken is cooked through.
- If using wine or calvados, add to a hot pan and allow the heat to cook off pretty much all of the liquid.
- Stir in the creme fraiche and heat until it’s properly warmed through.
- Drain pasta.
- Serve sauce over pasta.