375 g bow-tie pasta
2 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
150 g shredded bacon pieces
300 ml tub light cooking cream
1 large barbecued chicken, skin and bones removed, chopped
200 g baby spinach leaves
½ cup grated parmesan plus extra to serve
⅓ chopped fresh basil
Salt and pepper, to taste
Basil leaves, to garnish
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving 1 cup of the cooking water.
- Heat oil in a large, deep , non-stick frying pan over a high heat. Add onion, garlic and shredded bacon. Cook, stirring occasionally, until soft. Add cream, chicken and reserved water. Simmer until hot. Stir in spinach and cook until wilted.
- Stir in drained pasta, parmesan and chopped basil. Season. Garnish with basil and extra parmesan.