South Africa publishes recipe for pasta with chicken, bacon and peas
In South Africa, Daily Maverick published a recipe for a quick family dinner — pasta with chicken fillet, bacon, cream and green peas. Recipe author Tony Jackman used farfalle, but noted that fusilli, rigatoni, conchiglie or other small types of pasta would also work for the dish.
Ingredients for four servings
The dish requires 250 g of pasta, which should be boiled and drained, four chicken fillets cut into thin strips, 200 g of sliced rindless bacon, one medium red onion, two garlic cloves and a small handful of thyme leaves.
Also needed are a glass of dry white wine measuring about 200 ml, a cup of frozen green peas and 200 ml of cream. Olive oil, salt, black pepper and finely grated Parmesan will be needed for cooking and serving. After boiling, the pasta is recommended to be drained, drizzled with a small amount of olive oil and tossed.
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How to make the sauce
First, cook the onion in olive oil in a large frying pan for several minutes, add the garlic, then the bacon and thyme leaves. Fry the bacon until crisp, then transfer the onion, bacon and thyme to a separate dish.
The chicken should be fried in batches so as not to overcrowd the pan, then added to the onion and bacon. Deglaze the pan with white wine and reduce it by approximately two-thirds. Then add the cream and slowly reduce it by half.
Finally, return the chicken, bacon and other ingredients to the sauce, season with salt and black pepper, and add the frozen peas. Bring the mixture to a gentle simmer and cook for at least five minutes so that the peas cook through. Then mix the sauce with the pasta and serve with finely grated Parmesan. If there is not enough sauce, the author advises adding a little of the water left after boiling the pasta.
