Neven Maguire's Chicken & Pappardelle Pasta with Bacon & Mushroom Sauce

INGREDIENTS

For the chicken:

• 4 Simply Better Irish Corn Fed Skin on Chicken Breasts
• 2-3 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 40g Butter
• Sea Salt & Freshly Ground Black Pepper
• 4 Fresh Thyme Sprigs
• Simply Better 30 Month Matured Grated Parmigiano Reggiano, to serve

For the sauce:

• 130g Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 25g Butter
• 120g Chestnut Mushrooms, sliced
• 1 Garlic Clove, crushed
• 2-3 Tbsp Mascarpone Cheese
• 1 Tbsp Fresh Basil, finely chopped

For the pasta:

• 1 Box of Simply Better Italian Egg Pappardelle
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F/gas mark 4). Heat a large non-stick frying pan with the rapeseed oil over a medium to high heat.
2. Season the skin side of the chicken with salt & pepper. Place the chicken skin side down on the preheated pan & season the flesh side and add in the butter. Cook for 3-4 minutes until the skin is golden brown and turn over. Add in the fresh thyme sprigs & unpeeled garlic cloves and continue to cook for 2-3 minutes until the chicken is sealed.
3. Once the chicken is sealed in on the flesh side, transfer to an oven proof dish & bake in the preheated oven for 18-20 minutes, depending on the thickness of the chicken breast.
4. To make the sauce, heat a medium non-stick frying pan over a medium heat with the rapeseed oil & butter. Add in the garlic and sliced mushrooms followed by the bacon lardons and sauté for 3-4 minutes, tossing occasionally.
5. Add the mascarpone cheese and stir through to combine everything. Add in 2 tablespoons of water from the cooking pasta and mix well. Stir through the chopped basil and remove from the heat.
6. For Pasta, cook the pappardelle in a pot of boiling water and salt for 2-4 minutes until al dente. Strain when fully cooked.
7. To serve, place the pasta in a pasta bowl or serving plate, followed by the cooked chicken breast and spoon the sauce to the side.