Meal for One: Chicken, Bacon and Spinach Tagliatelle
The other day the boyf was out all afternoon at a thing. Hoorah! I thought. Some peace and quiet. Ha!
Love him really.
I did have the house to myself though which is the first time in months and months and months…possibly even over a year where I’ve had a whole empty house to myself.
It was bliss.
I pottered through some work. Wrote some blog posts, that were, thankfully, well received by my awesome readers (catch up here and here if you missed it). And in a moment of inspiration I headed to the kitchen to see what delicious recipe I could rustle up.
Now, there wasn’t much in the way of ingredients, so this recipe is pretty much a using-up-what-was-left-in-the-fridge jobby. Sometimes those are the best ones.
So here we have a totally awesome, delicious, comforting, one heck of a meal for one.
Because sometimes you just want to cook solo.
This recipe follows fairly similar principles to my Chorizo Linguine, it has a tomato based sauce which is a mixture of tomato, milk, onion, garlic and chilli. This time I am cooking it up with chicken and bacon, a timeless combination in my humble opinion, and chucking in the last of my bag of fresh spinach.
As always with pasta you can adjust the recipe seasonings to taste. I like strong flavours so I sometimes go nuts with the garlic or the chilli. You could jazz it up some more with fresh herbs if you have them handy.
This time, however, I chose a super special ingredient to give it an interesting pep …
Chicken, Bacon and Spinach Tagliatelle (serves 1)
3 or 4 blobs of Tagliatelle
2-3tbsp Olive Oil
1/2 small Onion, finely sliced
Pinch of Salt
3 Garlic Cloves, smashed and roughly chopped
1 Chicken Breast, sliced once lengthways and then widthways six times
2 rashers of Smoked Bacon
1/2 tin of Plum Tomatoes, whizzed in a blender
1/2 tin of Milk (use the same tin the tomatoes came in to measure out it roughly)
Freshly Ground Black Pepper
Pinch of Dried Chilli Flakes (optional)
1/2 tbsp HP Sauce
Handful of Fresh Spinach
Pop the tagliatelle in a pan of salted boiling water and cook to your preference, or around 10-12 minutes. Drain and set aside.
Meanwhile, in a separate pan heat the oil and lightly fry the onions for 3 minutes until they start to soften.
Turn the heat down and add the garlic. Stir for a minute.
Push the onion and garlic to the side of the pan and add the chicken. Turn the heat up to medium. Stir just the chicken until all sides have turned white.
Push the chicken to the side next to the onions and garlic, then add the bacon. Fry on both sides until crispy. Remove the bacon and set aside to cool.
Now add the blended tomatoes and the large glug of milk to the pan and stir well.
Add a seasoning of black pepper, dried chilli flakes and HP Sauce. Stir some more and then reduce the heat. Allow to simmer.
Now, slice up the bacon rashers into small pieces. Set aside the crispy fatty bits, but tip the meaty bits into the pan.
Taste the sauce and add more salt and pepper if you need to.
Turn off the heat and stir through the spinach until it starts to wilt. Now add the tagliatelle and toss through the sauce.
Tip onto a pasta dish and sprinkle the remaining crispy bacon on top.