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)

Instructions

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

2. Add the garlic and cook another couple of minutes.

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

4. (about 10 minutes), stirring frequently.

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

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

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

8. Serve over the cooked pasta and offer extra Parmesan cheese.