Penne de la Casa (Serves 2)


  • 1 x skinless and boneless chicken breast diced
  • 2 x rashers of smoked bacon
  • Half a red onion, thinly sliced
  • 1 x clove of garlic
  • 250ml white wine
  • 1tsp Dijon mustard
  • A pinch of paprika
  • 400ml double cream
  • 100g spinach
  • 2 portions of cooked penne 150g Parmesan
  • glug of quality olive oil Salad to serve (optional) 


  1. Preheat your oven to 200C or grill. Heat your pan gently, add olive oil then sauté your chicken and bacon.
  2. Next add onions and garlic. Cook slowly so it doesn’t catch, turn your heat up slightly, add white wine and reduce.
  3. Now add your double cream, mustard and paprika, cook for four to five minutes or until the chicken is cooked then add your pasta and spinach and cook for a further two minutes.
  4. Transfer to a baking dish top with parmesan and bake until golden.
  5. Finish with a tomato, red onion and parmesan salad and a nice glass of white wine.