3 tbsp olive oil
3 boneless and skinless chicken thighs, cut into strips (I used 2 chicken breasts)
5 rashers bacon, chopped
1-2 garlic cloves, crushed
salt and freshly ground black pepper
300ml double cream (I used half fat creme fraiche)
handful fresh basil, torn, plus extra for garnish
200g cheddar or parmesan, grated, plus extra to garnish
Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.
Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.
Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.
Add the creamy sauce to the cooked, drained pasta and stir well.
To serve, stir in the basil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.