Orecchiette Pasta In Chanterelle Cream With Chicken And Bacon - cooking recipe

Ingredients

300 g small mushrooms
1 None onion, peeled and finely diced
75 g streaky smoked bacon, cut into thin strips
300 g orecchiette pasta
4 None chicken fillets
2-3 tbsp oil
1 tbsp plain flour
250 ml vegetable stock
200 g double cream
1/2 bunch parsley, chopped finely

Preparation

Cook the pasta in plenty of boiling salted water according to the package instructions.
Heat the oil in a frying pan and sear the chicken breasts for 6-8 mins, turning as necessary. Season to taste and remove the chicken from the pan. Fry the bacon in the hot pan then add the onion and mushrooms and saute for about 2 mins. Add the flour, cook briefly and pour in the stock and cream while stirring. Bring to a boil, put the chicken in the sauce, cover and cook for about 5 mins, stirring occasionally. Season to taste and stir just over half the parsley into the sauce.
Drain the pasta over a strainer and rinse in cold water. Take the chicken from the sauce and slice. Stir the pasta into the sauce and serve the sliced chicken on the pasta, sprinkled with parsley.