Serves: 4 Prep: 20 mins. Cook: 25-30 mins.
You will need:
250g Bacon (diced)
1kg skinless chicken breast (largely diced)
1 1/2 Cups Capsicum (diced)
4 Sprigs of shallots (chopped)
1/4 Cup white wine (Semillon Sauvignon Blanc)
2 Tbs lemon pepper seasoning
300ml Thicken cream
1 Pk fettuccine
2 Tbs olive oil.
Extra shallots for garnish
. Heat oil in frying pan. Add the bacon and cook for 2-3 minutes until brown (transfer to bowl)
. Reheat the oil and add the chicken and lemon pepper seasoning cooked through until the juices run clear
. Pour in the wine cook over a high heat, stirring occasionally until reduced by half.
. Then return the bacon and add the capsicum and shallots cook for a further 2min.
. Reduce heat to medium add the cream and simmer until heated through and slightly thickens
. In the mean time bring a large saucepan of lightly salted water to the boil and add the pasta, cook for 8-10 minutes until tender but firm to bite.
. Drain pasta and divide between 4 plates and top with creamy chicken mix and garnish with shallots and serve immediately.