Summary

Ingredients

• 500 g Farfalle
• 450 g chicken breast fillet (s)
• 250 ml white wine
• 2 medium onion (s)
• 150 g peas, frozen
• 200 g white mushrooms
• 1 bulb garlic
• 200 g double cream
• 6 piece (s) tomato (s), dried in oil
• 200 grams bacon
• 60 g parmesan, rated
• salt and pepper
• olive oil

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Instructions

1. Peel garlic (a whole bulb) and then press or chop. Then roast in a little oil in a pan. Take the mixture out of the pan and set aside.
2. Wash the chicken breast fillet and cut into bite-sized cubes. Season with a little salt and pepper and fry in a little oil. If you like, you can deglaze with a little white wine and let it continue to fry.
3. Cut the mushrooms into slices. Dice the onions. Cut the dried tomatoes into small pieces.
4. Sear the bacon until crispy and then let it cool on a kitchen towel so that the fat drips off. Then cut into small, bite-sized pieces.
5. In the meantime, cook the farfalle according to the instructions on the packet. During the cooking time, pour a cup of the pasta water into a cup and set aside.
6. Fry the mushrooms in the pan with the remaining bacon fat. When the water has evaporated, add the onions and fry them until they are translucent. Add tomatoes and fry for 3 minutes. Now deglaze with the white wine and reduce the liquid by half over medium heat.
7. Add Creme Double and bring to the boil. Add the garlic mixture and the chicken, stir well and let simmer for about 5 minutes.
8. Stir in the grated parmesan and peas and let the sauce thicken. If the mixture has become too firm, stir in some of the pasta water.
9. Now add the finished Farfalle as well. Season with salt and pepper and finally fold in the bacon so that it stays crispy.