BBQ Chicken, Bacon and Cheddar Cheese Pasta Recipe
You can't beat big plate of pasta to fill your belly... this BBQ chicken and bacon pasta recipe is delightfully easy to make and rocks the flavours that I often associate with British hunters chicken, it even gets a topping of melted sharp cheddar cheese!
Servings 2 Servings
Calories 1026kcal
Ingredients
- 300 g Skinless and Boneless Chicken Thighs 3 Small
- ¼ teaspoon Salt Plus Extra to Boil the Pasta
- 1 tablespoon Cooking Oil
- 100 g Bacon Lardons 3½ oz
- 1 Medium Shallot 35g
- 2 Garlic Cloves
- 75 ml BBQ Sauce ⅓ Cup
- 75 ml Chicken Stock ⅓ Cup
- 1 tablespoon Worcestershire Sauce
- ¼ teaspoon Tabasco Sauce Adds more or less to your taste
- 200 g Penne Pasta 7oz
- 50 g Cheddar Cheese ½ Cup
- Shredded Fresh Basil to Finish
Instructions
- Bash the chicken thighs with the heel of your hand so that they are roughly an even thickness, then season them with the quarter teaspoon of salt.
- Cut the shallot in half, peel it and then slice it as thinly as you can.
- Peel the garlic cloves and chop them as finely as you can.
- Bring a 20cm or 8" saucepan of salted water (I use 1 teaspoon of salt in a pan this size for this recipe), and place a 25cm or 10" frying pan over a high heat.
- Once the frying pan is hot, add the oil then brown the chicken thighs for 2-3 minutes on each side, then remove and set aside.
- Return the frying pan to a medium-high heat and add the bacon lardons and sliced shallot, cook for 3-4 minutes or until the bacon has started to become golden and crispy at the edges.
- A minute or so after the bacon has gone into the frying pan add the pasta to the now boiling water and cook until al dente, this should take around 10 minutes.
- Once the bacon has become golden add the garlic and cook for another minute.
- Now is a good time to preheat your grill (broiler).
- Pour the BBQ sauce and chicken stock into the pan with the bacon and add the Worcestershire sauce and Tabasco sauce, stir and bring to a boil.
- Thinly slice the chicken thighs and add them to the sauce and cook over a medium heat until the pasta is cooked.
- Grate the cheddar cheese.
- By now the sauce should have thickened a little, and the chicken should be cooked through and the pasta cooked. Drain the pasta, add it to the sauce, and toss to coat everything well.
- Finally, sprinkle over the cheddar cheese and slide the pan under the broiler until the cheese begins to melt and serve immediately.
Video
Nutrition
Serving: 1 | Calories: 1026kcal | Carbohydrates: 92g | Protein: 69g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 26g | Cholesterol: 246mg | Sodium: 1875mg | Fiber: 4g | Sugar: 17g
