Orecchiette Pasta In Chanterelle Cream With Chicken And Bacon

• 300 g small mushrooms
• 1 None onion, peeled and finely diced
• 75 g streaky smoked bacon, cut into thin strips
• 300 g orecchiette pasta
• 4 None chicken fillets
• 2-3 tbsp oil
• 1 tbsp plain flour
• 250 ml vegetable stock
• 200 g double cream
• 1/2 bunch parsley, chopped finely

1. Cook the pasta in plenty of boiling salted water according to the package instructions.
2. Heat the oil in a frying pan and sear the chicken breasts for 6-8 mins, turning as necessary. Season to taste and remove the chicken from the pan. Fry the bacon in the hot pan then add the onion and mushrooms and saute for about 2 mins. Add the flour, cook briefly and pour in the stock and cream while stirring. Bring to a boil, put the chicken in the sauce, cover and cook for about 5 mins, stirring occasionally. Season to taste and stir just over half the parsley into the sauce.
3. Drain the pasta over a strainer and rinse in cold water. Take the chicken from the sauce and slice. Stir the pasta into the sauce and serve the sliced chicken on the pasta, sprinkled with parsley.

mushrooms, onion, bacon, orecchiette pasta, chicken, oil, flour, vegetable stock, double cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17003 (may not work)