Sweet as Plum: Recipe: Aunty Jen's chicken pasta

When my sister, Lisa got married in 2011, her 3 bridesmaids (our other sister, Kristen her best friend Courtney and yours truly) decided to surprise Lisa by asking all of the women in her family and her future husband's (Tim's) family to contribute recipes that were important to them. We then made these into a book and presented it to her at her Kitchen tea. We received some amazing recipes from a handwritten recipe of our Great Grandmother's to a Christmas pudding recipe from one of Tim's Aunties that also came with the original threepence from her Father to place in the pudding every Christmas. We also received some great easy recipes for a newly married couple, who both work full time to whip up after work. This recipe from our Auntie Jen was one such recipe. I added the baby spinach and the garlic and you can really add whatever green veggies you like. I think broccoli would work really well.

Ingredients:

500g chicken breast or thigh fillets

6 middle bacon rashers, chopped

4 shallots, chopped

10 button mushrooms, sliced

300 ml thickened cream

1 x packet penne pasta

1 x jar Leggos ricotta, spinach & pecorino cheese stir through sauce

1 packet ready washed baby spinach

2 cloves garlic

Parmesan Cheese

Method:

1. Cook the penne according to packet directions.

2. Chop chicken fillets and stir fry until cooked through.

3. Remove chicken from pan.

4. Lightly fry bacon, garlic, sliced mushrooms, shallots.

5. Remove from pan.

6. Place about 2 tablespoons of the Leggos sauce in frypan on medium heat. Blend in some cream to make a sauce.

7. Place chicken and bacon mixture back into the cream sauce. Add in the packet of baby spinach and stir through the sauce, this will wilt in a matter of seconds.