Tomato Pesto & Chicken Pasta

Ingredients

• 1 medium onion, diced
• 4 slices bacon, diced
• 1 clove garlic, crushed
• 400 g chicken thigh fillets, cut into bite-sized pieces
• 200 g mushrooms, sliced
• 100 ml dry white wine
• 100 ml chicken stock
• 1 (175 g) jar sun-dried tomato pesto (or similar)
• 1 (300 ml) container light cream
• 50 g shredded parmesan cheese
• 1/4 cup green onion top
• 500 g pasta (of your choice-I prefer Penne)

Directions

1. 1

   Saute the onion and bacon until the onion is soft (about 5 minutes).

2. 2

   Add the garlic and cook another couple of minutes.

3. 3

   Add the chicken and mushrooms and cook until the chicken turns white.

4. 4

   (about 10 minutes), stirring frequently.

5. 5

   Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.

6. 6

   Add the pesto and the crean and cook until heated through.

7. 7

   Add the Parmesan and stir through along with the green onion tops.

8. 8

   Serve over the cooked pasta and offer extra Parmesan cheese.