Ultimate chicken and bacon pasta

    Ultimate chicken and bacon pasta

    16saves
    50min


    1 person made this

    About this recipe: Nothing beats this! it's so cheap yet full of flavour! And really malleable, you can add literally anything to it! It is by far the easiest thing to make, and tastes even better if left a day.

    Ingredients
    Serves: 2 

    • 1-1 1/2 tablespoons olive oil (for frying)
    • 1 teaspoon cumin seed
    • 3 to 4 slices back bacon, sliced into squares
    • 1 large onion, sliced
    • 3 cloves garlic, chopped finely
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried coriander leaf
    • 1 1/2 teaspoons Italian seasoning
    • 1 to 2 large chicken breast fillets, sliced thin
    • 1 1/2 teaspoons paprika
    • 1 (400g) tin peeled plum tomatoes
    • 1 green pepper, sliced
    • 1 dash Worcestershire sauce
    • 1 dash any hot sauce (I swear by Cholula®!)
    • 1 pinch salt and pepper to taste
    • 110g any pasta, such as penne or fusilli, cooked
    • 1 handful grated cheese, such as mozzarella or Cheddar

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil, add the cumin seeds and fry until the oil bubbles.
    2. Add the chopped bacon, onions, garlic, ground cumin, coriander and Italian seasoning, fry until bacon is cooked and the onion is golden, stir frequently.
    3. Add the chicken and paprika, stir well and cook through thoroughly.
    4. Once the chicken is completely cooked, pour the tomatoes into a sieve (over the cooking pot). Use your hand (or a spoon) to crush the tomatoes finely through the mesh, then add the remaining pulp, you can add tomato purée too if you wish.
    5. Add the peppers, Worcestershire sauce and hot sauce then stir. Cover and simmer for around 30 mins (use your initiative!). Stir occasionally, adding salt and pepper to taste.
    6. Serve on pasta with cheese.

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    Reviews (1)

    0

    Unfortunately my first impression is the picture. It looks nothing like any chicken I have ever seen or made .... - 06 Apr 2016

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