SPAGHETTI WITH CHICKEN AND BACON

Ingredients

• Salt
• 1 clove garlic
• Olive oil
• 2 chicken breasts
• 200 milliliters of cream
• 400 milliliters of milk
• 150 grams of bacon or pancetta
• Ground black pepper
• 400 grams of spaghetti
• 1 spring onion (or a small onion)
• 200 grams of mozzarella or Parmesan cheese (grated)

Preparation

1. Start by cooking the pasta. To do this, heat plenty of water in a pot and leave over high heat.
2. When boiling add a teaspoon (dessert) of salt and the spaghetti
3. Let cook for a few minutes as indicated on the package, approximately 10 minutes (this time may vary)
4. Once the spaghetti is ready, drain it and reserve at least one glass of the cooking water
5. Take the bacon and cut it into strips
6. Now in a saucepan, sauté the bacon over medium heat so that it browns slightly. Booking
7. Peel and mince the garlic clove
8. Take the spring onion, remove the roots and the first layer. Then wash well and chop it small
9. Then pour a little oil into the pot, leave it over low heat and add the garlic, spring onion and a little salt
10. Cook for 5 minutes
11. Meanwhile, cut the chicken breasts into bite-size pieces.
12. And also add them to the pot along with a little salt
13. Cook everything together for another 5 minutes or until the chicken is lightly browned
14. Add the cream, cheese, milk and continue cooking for 5 more minutes
15. Add some ground black pepper and the cooked spaghetti. mix it all well
16. Finally, you let everything cook together for 4 minutes. Note: if the sauce is too thick or sticky, you can add broth from the cooking of the pasta that we had reserved until the sauce is to your liking.