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Creamy Tomato Chicken and Bacon Rollini

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Whip this up for a yummy weekday meal.
Course Main
Cuisine Italian
Keyword Easy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 350 g rollini pasta
  • 2 tbsp olive oil
  • 1 large onion halved, thinly sliced
  • 6 slices shortcut bacon fat trimmed, sliced 1cm thick
  • 1 large chicken breast sliced 1cm thick
  • 1 bunch asparagus trimmed, cut into 4cm sticks
  • 8 button mushrooms sliced 1/2cm thick
  • 1 cob corn kernels shaved off cob
  • 1 tbsp garlic salt
  • 200 ml passata
  • 300 ml thickened cream light
  • 1 handful fresh parsley finely chopped
  • black pepper freshly ground
  • parmesan cheese (if desired)

Instructions

  • Cook pasta in a saucepan of boiling water and salt, following packet directions, until tender. Drain.
  • Heat 1tbsp olive oil in a deep non-stick pan on medium-high heat. Add onions and bacon. Cook for 3 min until browned and remove from pan. Return pan to heat and add chicken. Cook for 3 min either side or until brown. Add to onions and bacon. Return pan to heat.
  • Add remaining oil to the pan. Place asparagus, mushrooms and corn kernels in the pan. Stir-fry for 3min or until mushrooms are soft. Season with garlic salt.
  • Reduce heat to medium-low and add passata, cream and parsley to the vegetables. Return bacon, onions and chicken to the pan. Stir for 1 minute or until sauce is heated through. Season generously with black pepper. Serve on rollini with parmesan cheese.

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