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Roast Chicken Pasta with Portabello Mushrooms, Pancetta and Parmesan Cream

Recipe by Merrilees Parker

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Using pancetta or smoked bacon gives this pasta a really gutsy flavour that compliments the chicken and mushrooms perfectly. This is a great way to use up left-over cooked chicken.

Serves 2

Ingredients

1 piece of parmesan rind
2 tbsp light olive oil
85g/3oz pancetta or smoked bacon, rind removed and finely sliced
200g/8oz spaghetti or linguine
150ml/1/4 pint double cream
100g/4oz sliced portobello or field mushrooms
140g/5oz leftover roast chicken, coarsely shredded
50g/2oz mixed leaves, could be rocket or spinach leaves, roughly chopped
2 tbsp freshly grated parmesan
Maldon sea salt and freshly ground black pepper

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Method

Pour the cream into a medium heavy-based pan, add the Parmesan rind and any bacon rind. Bring to a gentle bubble and allow to reduce for 5-6 minutes.
Place the pasta into a large pan of salted boiling water and cook for 4-5 minutes or until al dente.
Meanwhile heat a heavy-based wok or large frying pan. Add one tablespoon of the oil and then the bacon. Cook the bacon for 2-3 minutes until really crispy. Next add remaining oil and the mushrooms and cook for a further 2-3 minutes.
Drain the pasta, tip into the frying pan and toss really well. Pour the cream into the pan through a sieve and add the cooked chicken. Season thoroughly with salt and freshly ground black pepper, then toss thoroughly again.
Finally add the mixed leaves, give the dish one last toss and then serve immediately in warmed deep bowls, with the Parmesan sprinkled on top.