Ingredients

1 onion
2 tablespoon(s) olive oil
100 g bacon
1 red bell pepper
1 clove of garlic
2 tablespoon(s) thyme
2 chicken, breast fillets
50 g white wine
1 chicken bouillon cube
300 g heavy cream 35%
750 g water, boiling
250 g farfalle
2 tablespoon(s) basil
pepper
100 g corn, canned
50 g parmesan cheese, grated
To serve
basil leaves
pepper

Instructions

1.Place a pot over high heat and let it get very hot.
2.Add 2 tablespoons of olive oil, onions and bacon.
3.Sauté for 1-2 minutes and add the bell pepper, minced garlic and thyme.
4.Add the chicken and sauté for 1-2 minutes until golden.
5.Add the wine, bouillon cube and heavy cream.
6.Mix and bring to a boil.
7.Then add the water and the farfalle pasta. Stir often for about 15 minutes, until the pasta cooks.
8.Then add the water and the farfalle pasta. Stir often for about 15 minutes, until the pasta cooks.
9.Place lid on pot and set it aside for 2 minutes, until the sauce thickens.
10.Serve with basil leaves and freshly ground pepper.

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