1 packet Mt Barker Free Range Skinless Thighs
6 rashers of bacon, sliced
1 bunch broccolini
2 cloves fresh garlic, crushed
½ cup diced onion
1 tbsp. butter
1 tbsp. olive oil
¼ cup of verjus
½ cup of chicken stock
300ml whipping cream
Salt and pepper
2 tbsps. parsley chopped (optional)
1 pack of La Molisana Penne Rigata
Heat the oil and butter in a large pan and cook the onion and garlic until tender. Add the chicken and stir until it turns white. Stir in bacon. Pour over the verjus and stock and reduce by half. Add the cream and broccolini cook together for 5 minutes or until the chicken is thoroughly cooked. Adjust for seasoning and add the parsley.
Cook the pasta in lightly salted water and before you drain it put aside a coffee cup full. Add the pasta to the sauce and mix through over a low heat. If need be add a little of the cooking water to loosen.
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