CHICKEN, LEEK AND BACON TAGLIATELLE

INGREDIENTS

• 300g chicken breast.
• 200g Bacon, lardons, or pancetta.
• 1 large leek
• 3 cloves of garlic (Because we love garlic!)
• 3 tsp Dijon mustard
• 250g double cream
• 100g Tagliatelle
• Salt
• Pepper
• Olive Oil

METHOD

1. Add the tagliatelle to a large pan of salted boiling water for around 15 minutes (Al dente) or until the tagliatelle is cooked to your taste. Drain, wash with boiling water and set aside.
2. Whilst the pasta is cooking:
3. Cut the chicken into large chunks.
4. Cut the bacon into strips.
5. Top and tail the leek then chop into 1cm thick rings.
6. Chop or crush the garlic.
7. Heat 1 Tbsp olive oil in a pan over a medium-high heat.
8. Add the chicken and brown.
9.  Just before the chicken is ready add the bacon, pancetta or lardons.
10. As the bacon starts to brown add in the leeks with an extra 1tsp of olive oil and soften.
11. Once the leeks have softened add the salt, pepper, and garlic, simmer for 30 seconds.
12. Add the double cream and 3tsps of Dijon mustard. Turn down the heat and simmer for 10 minutes, or until the sauce thickens, on a very low heat being careful not to separate the cream.
13. Combine the tagliatelle and the chicken, leek mix in the large pot. Serve in a bowl with cracked black pepper to garnish.
14. Eat and Enjoy.