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250 g fettuccine or tagliatelle
30 ml oil
60 ml butter
4 chicken breasts, cut into strips
Salt & freshly ground black pepper to taste
250 g rindless streaky bacon, chopped
2 cloves garlic, crushed
1 x tub LANCEWOOD® Sour Cream
125 ml LANCEWOOD® White Cheddar, finely grated
180 – 250 ml milk
250 ml Parmesan cheese, grated
Fresh parsley, chopped
Extra Parmesan and White Cheddar
Cook the fettuccine or tagliatelle in salted boiling water until soft but still firm. Reserve 250 ml of the pasta water before draining. Set aside. Season the chicken breast strips with salt and pepper. Heat the oil and butter and fry the chicken strips until golden all over and cooked through. Remove from pan and keep warm. Fry the bacon until golden. Add the garlic and fry for 1 minute.
In a separate bowl, mix the sour cream, cheddar, 180 ml of the milk and Parmesan together. Add to the pan and simmer for 1 minute. Add the chicken. Add more milk or some of the reserved water if the sauce becomes too thick. Add the cooked pasta and toss to coat in sauce. Adjust seasoning.
Spoon into heated plates. Sprinkle parsley on top and serve with extra Parmesan and cheddar.
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