This dish is an unreal winter warmer which is sure to satisfy the flatties. Pair with white Longridge goon or Kristov vodka.
- Grab a frying pan or stone pot, chuck it on med-high heat, and leave it to heat up. Slap some oil in there and then add diced, salted chicken. Be careful not to overload the pan – you want to fry the chicken, not boil it in its own juice. Get it to a good golden-brown, then remove and set aside.
- Dice your onions and roughly chop your mushies and fry them off in the excess oil from the chicken along with some extra butter if you are keen. Cook these until the onions soften or for around ten minutes on a medium heat while stirring so nothing burns or sticks to the bottom of the pan then add your garlic and cook for another couple of minutes.
- At this stage add the chicken if you have taken it out then add 250ml of sour cream and a cup of chicken stock. Cook for five to ten minutes adding plenty of salt and pepper.
- Boil your pasta in a separate pot while this is happening. Use penne or spirals or spaghetti or whatever, they all work mean with this. And when it’s cooked stir through the sauce. Grill your streaky bacon or bacon bits in the oven until crispy then cut up and stir through the pasta and it will be ready to serve.