Farfalle with Chicken in Cream Sauce

Making a delicious, hearty dinner in just 30 minutes really is possible! This dish comes together quick and easy, and turns out so tasty!

Recipe author

Servings:

Farfalle

250

Cream (20% fat)

400

Chicken fillet (I use 2 small fillets)

250

Bacon (or smoked brisket, cured pork loin, or other smoked meat)

Onion (a small onion)

Vegetable oil

Butter

Parmesan (for serving)

100

Fresh herbs

Salt

Ground hot pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 12 g

Fats 36 % 16 g

Carbohydrates 36 % 16 g

293 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Here are our ingredients. In addition, you'll need about 3 tablespoons of vegetable oil and a pat of butter, around 20 g. You can use any pasta you like, from fettuccine to plain elbow macaroni. To start, set out two skillets and a large pot of water for boiling the pasta.
Step 2:

While the pasta cooks, make the sauce. Cut your smoked meat (whatever you're using) into thin slices and dice the onion.
Step 3:

In a mix of butter and vegetable oil (or just vegetable oil), sauté the bacon and onion until the onion is soft.
Step 4:

Meanwhile, cut the chicken fillet into medium cubes and cook it in a well-heated skillet until done (about 5 minutes, depending on the size of the pieces). If you have a lot of chicken and a small skillet, cook it in batches — you want it to sear, not stew in its own juices.
Step 5:

Add the chicken to the sautéed onion.
Step 6:

Pour in the cream, add salt and pepper, and stir in a little dried basil if you like. Bring to a boil and cook for about 5 minutes (maybe a bit longer), until the sauce thickens slightly.
Step 7:

Drain the cooked pasta in a colander.
Step 8:

Add the pasta to the sauce. Toss to coat, plate it up, and serve right away!
Step 9:

Top the pasta with grated Parmesan and fresh herbs! Enjoy!