A classic Italian pasta dish, this creamy chicken and pancetta linguine is the ultimate winter comfort meal.

INGREDIENTS

100g pancetta, cut in battons

250g cooked chicken breast

1 cup cooking cream

¼ cup vegetable stock

Handful of chopped parsley

50g grated parmesan

Salt and pepper

400g cooked linguine (according to instructions)

METHOD

Heat a saucepan with a tablespoon of olive oil. When the oil is hot, add pancetta and render the fat, cooking until golden brown. Add cooked chicken and pour vegetable stock in. Once hot, add in the cooking cream and pasta. Reduce the heat to low and let it reduce until desired consistency is reached. Before serving check seasoning, then add the parsley and parmesan. Enjoy!