Chicken with Creamy Bacon and Penne Pasta.

Method:

1. Heat the oil in a deep saucepan. Add the chicken and fry for 1 minute.


2. Add the bacon lardons and onions and cook over a high heat for 3 minutes, stirring constantly.


3. Add the white wine and let it bubble over a high heat until the wine has evaporated.


4. Add the Avonmore Chicken Soup, bring to the boil.


5. Simmer uncovered for 3 minutes.


6. Stir in the Avonmore Crème Fraiche.


7. Add the peas and pasta. Sir well and leave to cook for 1 minute.


8. Add the parmesan and mix well.

Serve into warm bowls and garnish with snipped chives