Name: Chicken with bacon and thyme sauce on spaghetti
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 boneless chicken breasts, skin on; 3 tablespoon olive oil; 2 tablespoon chopped fresh thyme, plus extra to serve; salt and freshly ground black pepper; 400 gram spaghetti; olive oil, to drizzle; Bacon and thyme sauce; 1 tablespoon vegetable oil; 2 red onions, sliced; 3 clove garlic, crushed; 4 rashers bacon, thinly sliced; 1 cup water; 1 small chicken stock cube, crumbled; 1/3 cup white wine; 1 teaspoon wholegrain mustard; 1/3 cup cream; 2 tablespoon chopped fresh thyme

Chicken with bacon and thyme sauce on spaghetti

This chicken with bacon and thyme sauce on spaghetti recipe proves that delicious dinners don't have to be a chore to prepare. You can have this pasta dish on the table in less than an hour

Serves 4

Cook

55M

This recipe first appeared in Food magazine issue 85.

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Ingredients

4 boneless chicken breasts, skin on

3 tablespoon olive oil

2 tablespoon chopped fresh thyme, plus extra to serve

salt and freshly ground black pepper

400 gram spaghetti

olive oil, to drizzle

Bacon and thyme sauce

1 tablespoon vegetable oil

2 red onions, sliced

3 clove garlic, crushed

4 rashers bacon, thinly sliced

1 cup water

1 small chicken stock cube, crumbled

1/3 cup white wine

1 teaspoon wholegrain mustard

1/3 cup cream

2 tablespoon chopped fresh thyme

Method

1.Preheat the oven to 180°C. Bring a large pan of salted water to the boil.

2.Heat an ovenproof frypan over a medium-high heat. Rub the chicken with the olive oil and thyme and season with salt and pepper. Place the chicken skin side down in the pan and cook for 3-4 minutes, or until the skin is golden and crisp. Turn the breasts over and place the pan in the preheated oven for 15 minutes, or until the juices from the chicken run clear.

3.To make the Bacon & Thyme Sauce, heat the oil in a pan and add the onions, garlic and bacon. Cook, stirring, until the onions are soft and the bacon is browned. Add the water, stock cube, wine and mustard. Simmer uncovered for 6 minutes, then add the cream and the thyme. Stir over the heat until thickened slightly.

4.Meanwhile, when the pan of water is at a rolling boil, add the pasta. Cook the spaghetti according to the packet instructions, drain and drizzle with a little olive oil.

5.Place the spaghetti in a serving dish and toss with the sauce, reserving ¼ cup. Top with the cooked chicken breasts and top with the remaining sauce. Sprinkle with fresh thyme and serve.