Creamy chicken & bacon pasta

• 400gChicken breast fillets
• 6 rashersSmoked back bacon, cut into strips
• 3 clovesGarlic, crushed
• 40gItalian-style hard cheese, finely grated
• 1 tbspOlive oil
• 400gPenne
• 150gFrozen peas
• 300mlDouble cream

Plus salt, pepper and water.

Method

1. 1

   Put a big pan of salted water on to boil. Cut the chicken into bite-sized pieces and season. Cut the bacon into strips, crush the garlic and finely grate the cheese.

2. 2

   Put the bacon in a large, cold frying pan, turn the heat to medium-high and fry for 5 to 6 minutes, until crisp and the fat has run. Lift it out, leaving the fat behind.

3. 3

   Add the oil and chicken to the pan and fry for 7 to 8 minutes, turning, until golden and cooked through with no pink in the middle. Add the garlic for the last minute.

4. 4

   Meanwhile, cook the penne for 10 minutes, adding the peas for the last 2. Scoop out a mugful of the water, then drain.

   12 min, mostly hands-off

5. 5

   Pour the cream into the chicken pan and let it bubble for 2 minutes, until slightly thickened. Stir in the bacon, cheese, pasta and peas with a splash of the pasta water, until glossy and every piece is coated. Season with plenty of black pepper.