Creamy Chicken, Mushroom and Bacon Pasta

Serves 4


30 ml (2 T) sunflower oil
1 onion, finely chopped
5 ml (1 t) garlic, crushed
300 g chicken breasts, cubed
250 g streaky bacon, diced
250 g button mushrooms, halved
15 ml (1 T) Huletts SunSweet Brown Sugar
8 ml (1 ½ t) salt
5 ml (1 t) black pepper
250 ml fresh cream
250 ml full cream milk
30 ml (2 T) cake wheat flour
1 x 500 g penne pasta, boiled in salted water
Parmesan cheese - to serve

  1. Heat the oil in a saucepan over medium heat and fry the onion and garlic until soft and translucent.
  2. Add the chicken, bacon and mushrooms and gently fry on medium to low heat until cooked.
  3. Stir in the sugar, salt, pepper, cream, milk and flour over low heat until just thickened.
  4. Add the cooked pasta, mix well and serve with the parmesan cheese.

TIP: The bacon may be omitted and may be replaced with additional chicken, mushrooms or spinach.