Chicken, bacon and sweetcorn pasta

A creamy midweek pasta everyone can agree on: tender chicken, crispy bacon and sweet corn in a simple cheesy cream sauce.

Ingredients

• 400 g Penne
• 10 ml Olive oil
• 150 g Bacon lardons
• 400 g Chicken breast, cut into bite-sized pieces
• 1 Garlic, crushed
• 160 g Sweetcorn, drained
• 150 ml Double cream
• 60 g Cheddar, grated
• 1 g Black pepper

Method

1. Cook the pasta in a large pan of salted boiling water. Save a mugful of the cooking water before draining.
2. While the pasta cooks, fry the lardons in the oil until crisp.
3. Add the chicken and cook, stirring, until golden and cooked through with no pink inside. Add the garlic for the last minute.
4. Stir in the sweetcorn, cream and cheese and let it bubble gently until the cheese melts, adding a splash of pasta water if it's thick.
5. Toss the drained pasta through the sauce, add pepper and serve straight away.