This is the perfect light pasta recipe! And so easy. Like some of the other posters, I used 2% milk because I had no cream on hand. With cornstarch it doesn't seem to matter, and the result is a very light but savory sauce. What's also great about this recipe is that you can keep it simple as written or add other veggies -- I had some leftover fresh green beans that I sliced into bits and added, along with a splash of white wine to deglaze the pan. This is a keeper -- my husband and I loved it!
This is sooo good! I mucked up though as I thought I needed chicken stock instead and before I realized that it was water the chicken stock was already in the jug mixed with everything. Also cheated and served over pre-crumbed chicken schnitzels. Fabulous, thank you!
Made this last night after a busy weekend. Very quick and easy to prepare, and the family loved it, a real keeper!! DD couldn't believe how easy it was, to have such good flavour. I must confess a minor change ... I added about a half cup of dry white wine, mixed it with the cornflour, and instead of spring onions, which I didn't have, I sliced white mushrooms thinly, and added them towards the end, so that they simmered in the sauce, without becoming overcooked. I served it over brown rice, with steamed green beans and roasted butternut as sides. Thanks, Stardustannie, for a real keeper!
Great tasting recipe that we really enjoyed. Quick and easy to make. I made no changes and will make this again soon. Thanks for sharing
Very tasty and so simple. I will admit, some of the terms threw me for a loop and I may not have followed the directions exactly as they were intended. First off I don't know what rashers of bacon are, so I used bacon cut into 1/2 inch pieces. Second, I don't know what cornflour is, but am assuming it is the same as corn starch. I didn't have cream, so used 1% milk and it was fine, I also had to use dijon mustard rather than coarse grain. Still very tasty. I worried about the chicken and bacon cooking at different rates so I browned the bacon and removed it from the pan. I then browned the chicken in the bacon drippings. I removed the chicken and deglazed the pan adding the chicken and bacon back in and thickening. I reserved some of the bacon to sprinkle on top. I served over spaghetti. The mustard really gives the dish a nice little twist that makes it nicer than plain cream sauce.
Very good. I made it with mashed potatoes and it went very well together. ZWT3
This recipe was radomly selected by Zaar for our lunch today. The ingredients were a combination of flavors that I don't think I've ever had before. I had to sub milk for the cream, but this turned out great. A different flavor combo that was a pleasant surprise. I made buns (#65340) this morning, so we had this on homemade bread as a hot sandwich. YUMMM. Thank-you for sharing this recipe...
Four big smiling faces. We loved it though next time I think I'll add a bit more mustard. Thank you Stardustannie for a keeper. Made for Make My Recipe Tag game. Forgot to add that we served this with pasta on the side and the sauce on the pasta was devine. So for lunch today I had some of the left over sauce over some pasta and chopped chicken (just slowly heated the lot in a pot and served it with a green salad - delicious.
So easy to make and a great lend of flavours. The mustard is not overpowering so I think it would also suit those who say they don't lke mustard. I served it with Patates Skortou (Garlic Potatoes) and a salad. I plan to serve this again soon to guests. Thanks for a "keeper" for us:)
This was an awesome dish. Bacon and chicken are two of my favorites and I love onion, the more the better. I didn't have any cornflour but that didn't hurt it any and I think the mustard really sets the whole dish off. Thanks Stardustannie, it made for a wonderful dinner!