Tuck In Tuesday - Chicken & Bacon Pasta

Tuck In Tuesdays - home cooked food for busy working parents!


Chicken & Bacon Pasta

To feed family of 4

3 chicken breasts - diced
6 rashers of bacon - diced
Tin of sweetcorn
Leek - sliced
500 ml of Chicken stock
Cream (or milk for low fat version)
300g of Pasta (uncooked weight)
Tablespoon of plain flour
Freshly ground black pepper to taste
Pinch of salt (optional)
Little oil or butter

Mixed salad to serve

Heat oil or butter in a large pan.  Add sliced leek and saute until softened.

Remove from pan and add diced chicken to cook

In another pan, add boiling water, add pinch of salt (optional) and bring to boil again.  When the water is boiling add pasta, cook pasta to your own personal taste

When chicken in cooked added diced bacon and cooked leeks

Add flour and stir, cook for a few minutes. 

Slowly add stock & cream/milk whilst stiring constantly (to avoid lumps - lumpy sauce is not nice)

Bring to the boil and simmer for 5 minutes.

When the sauce is cooked, add drained tin of sweetcorn.  Sweetcorn only needs heating through.

Drain cooked pasta and add to the chicken pan, stir.

Serve, add ground black pepper to individuals taste.

Serve with mixed salad

Now TUCK IN & enjoy!

Lets Save Time

This receipe can be made in advance or in a larger quantity and frozen.  Just make the Chicken and Bacon mix and keep in the fridge to use next day or freeze* in containers in family size portions for up to 1 month.  Not recommended to cook pasta in advance or to freeze. 

*I don't like freezing cooked chicken that has been frozen before in its raw state, but as long as properly cooked it can be frozen, this is just my personal choice.  Never refreeze chicken that had been cooked before frozen.

Alternative Meals

How else can you use the preprepered frozen Chicken & Bacon mix?

Serve as a pie, place in ovenproof dish and top with readymade puff pastry.

Serve with rice or jacket potato.