Ingredients -

3 tbsp olive oil

3 large boneless chicken thigh, skin removed, cut into strips

5 rashers bacon, chopped

1-2 garlic cloves, crushed

salt and freshly ground black pepper

300ml/10fl oz double cream

450g/1lb farfalle

handful fresh basil, torn, plus extra for garnish

200g/7oz cheddar or Parmesan, grated, plus extra to garnish

Directions -

Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.

Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.

Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.

Add the creamy sauce to the cooked, drained pasta and stir well.

To serve, stir in the basil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.