This pasta dish makes regular appearances in our home. It was given to me by my Aunt Jenni – who has a reputation for dishing some of the most delicious yet simple to prepare meals. I have a feeling she may have adapted it from a Jamie Oliver but I’m not entirely sure. In any case, this is our adaptation. The original recipe uses roast chicken, but we’ve substituted smoked chicken instead. The addition of mustard is something unusual but it does provides some oomph. In any case, this can be prepared in 30 minutes or less and is great for a quick weeknight meal.
Penne Pasta with Smoked Chicken, Bacon, Peas and Mustard Sauce
- 500 grams penne
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 2 rashers bacon (around 175 grams), rind removed, cut into 1 cm pieces
- 2 smoked chicken drumsticks (around 450 grams), cut into 1 cm pieces
- 1 tablespoon dijon mustard
- 100 grams parmesan cheese
- 75 grams frozen baby peas
- 200 ml cream
- Bring a pot of water to the boil for the pasta.
- Heat the olive oil and add the diced onions and garlic, cook out until translucent, around 5 minutes over a medium heat.
- Add the bacon rashers and cook for about 5 minutes, add the chicken, mustard and finally the cream. Allow the sauce to simmer around 10 minutes to thicken.
- In the meantime, salt the water and add the pasta once the water comes to a boil. Cook as per the directions on the box.
- Once the pasta sauce has simmered, add the parmesan cheese and peas.
- When the pasta has cooked, drain and add to the sauce. Serve immediately.