Neven Maguire's Creamy Chicken Pasta with Bacon

INGREDIENTS

• 400g Simply Better Italian Bronze Die Mezze Penne Pasta Di Gragnano P.G.I.
• 130g Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 1 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
• 3 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets, sliced lengthways into thin strips
• 3 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil
• 1 Jar of Simply Better Italian Sundried Tomatoes, cut into thin strips
• Simply Better 30 Month Matured Parmigiano Reggiano, shavings to garnish
• 2 Tbsp Pine Nuts
• 1 Tub of Crème Fraiche
• Fresh Basil, chopped
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Plunge the pasta into a large pot of boiling salted water and cook for 10-12 minutes until al dente (tender but firm to bite).
2. Heat a frying pan over a medium heat and add the pine nuts. Cook for a few minutes, until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.
3. Return the pan to the heat and add the tablespoon of oil then add the chicken strips. Cook for 2-3 minutes and season lightly, then add the bacon lardons and continue to cook for another 4-5 minutes, until the chicken and bacon is cooked through and lightly golden.
4. Stir in the crème fraiche, sundried tomatoes and 2 tablespoons of pesto, then bring to a gentle simmer but do not allow the mixture to boil.
5. Drain the pasta and reserve 2-3 tablespoons of the pasta water. Add the water to the pan with the chicken and mix well to combine. Then add the cooked pasta and toss lightly together to combine and season to taste.
6. Divide among warmed bowls and sprinkle over the toasted pine nuts. Drizzle over the remaining pesto and chopped basil before garnishing with the Parmesan shavings to serve.