Thyme, chicken and wine is always a wonderful combination. This quick and simple tagliatelle recipe really showcases the power of simple but sophisticated flavours.

Serves: 4
Ready in: 30 mins

Ingredients

• 1 tbsp olive oil
• 8 rashers bacon, chopped
• 1 onion, finely chopped
• 1 carrot, chopped or sliced
• 1 large garlic clove, finely chopped
• ½ tsp dried thyme
• 1 x 500g pack Co-op British Chicken Thigh Fillets, chopped into chunks
• 300g tagliatelle or spaghetti
• 2 tsp mustard
• 100mls dry white wine
• ½ lemon, zested and juiced
• 100g frozen peas
• 30g parmesan, finely grated, plus extra
• green salad, to serve

Method

1. Heat the oil in a large frying pan then add the bacon and cook until crispy. Remove from the pan and set aside.
2. Add the onion and carrot to the pan and gently cook in the bacon fat for 5 mins. Then add the garlic and thyme and fry for 2 mins more.
3. Meanwhile, bring a large saucepan of water to the boil, add the pasta and cook according to pack instructions.
4. Put the chopped chicken into the pan with the onion mixture and cook for about 5 mins, until turning golden. Stir in the mustard and the white wine and bubble for 5 mins. Add the bacon back to the pan and stir 100mls of the cooking water from the pasta pot and the peas and simmer for 2 mins more. Stir in the Parmesan, and the lemon juice and zest.
5. Drain the pasta and stir into the pan to combine with the sauce then serve, with some green salad if liked.