BOSCAIOLA PASTA

My favourite creamy pasta - Quick and easy

I love this recipe in winter. It is such a hardy meal that warms the stomach.

This meal is my partner and I's favourite recipe - Mel Hoy

INGREDIENTS

Prepare the Pasta:

Fill a large pot with water, add a pinch of salt, and bring it to a boil over high heat.
Add the pasta to the boiling water and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and rinse under cold water in a strainer to stop the cooking process.

Prepare the Sauce:

Heat vegetable oil in a medium-sized pan over medium heat. Add diced onion and crushed garlic. Sauté until the onion becomes translucent.
Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.
Push the onion and mushrooms to one side of the pan and add the diced bacon. Cook until crispy, then remove from the pan and set aside.
In the same pan, add the diced chicken breast. Cook until browned on all sides and cooked through.

Combine Ingredients:

Once the chicken is cooked, return the cooked bacon, onion, and mushrooms to the pan. Stir to combine.
Crumble the chicken stock cube over the mixture in the pan. Add paprika and oregano. Stir to combine.
Pour in the thickened cream and bring the mixture to a simmer.
Add grated mozzarella and Parmesan cheese to the pan. Stir until the cheeses are melted and the sauce is creamy.
Season the sauce with salt and pepper to taste.

Final Assembly:

Add the cooked and drained pasta to the sauce in the pan. Stir well to coat the pasta evenly with the creamy sauce.
Allow the pasta to simmer in the sauce for a few minutes, allowing the flavors to meld together.
Once heated through, serve the creamy chicken and bacon pasta hot, garnished with additional grated Parmesan cheese and chopped fresh herbs if desired.