CHICKEN & CHIPOLATA CARBONARA
1 tbsp olive oil
6 rashers bacon, roughly chopped
6 shiitake mushrooms
100 g Italian sausage
3 shallots, diced
3 chicken thighs, roughly diced
6 chipolata’s, roughly chopped
5 sprigs thyme, leaves only
2 garlic cloves, diced
Salt, to taste
250 ml dry cider
2 cups cream
300g Barilla Farfalle, pre-cooked
- Heat oil in a frying pan over a medium heat. Add bacon and mushrooms cook for 2 minutes. Add Italian sausage and shallots. Cook for 10 minutes until caramelised.
- To the same pan add chicken, chipolata, thyme, garlic and stir, cooking for 5 minutes. Add salt and deglaze with cider and simmer until liquid is reduced by half, this should take roughly 5 minutes.
- Add cream to pan and cook for a further 2 minutes then add pasta, toss to coat pasta with sauce. Cook for a further 2 minutes or until pasta is warm.
BEN'S TIP: Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.