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Method Prep:25min › Cook:35min › Ready in:1hr
In a large saucepan over medium heat, cook 475ml cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in stock cube and cheese. Beat with a whisk until smooth. Add cornflour mixture and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside or cover and refrigerate for later use.
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon and cook for 2 minutes. Stir in spring onions, chicken and 250ml cream. Cook, stirring, until cream is heated through. Add cheese sauce and heat through. Toss with cooked pasta until evenly coated and sprinkle with chopped parsley.