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Chicken and mushroom in a smokey bacon sauce served with pasta and garlic whole wheat bread topped with parmesan

I made this meal for family and friends, they said it was fit which is the best complement you could ask for.

2 x tbsp olive oil or vegetable oil 

6 x slices smoked lean bacon chopped

4 x large closed cup mushrooms sliced

4 x chicken breast cubed

1 x onion finely chopped

2 x garlic cloves crushed

1 x tsp paprika

Good pinch chilli powder

1 x small glass dry white wine

1 x 400g chopped tinned tomatoes

1 x  good  pinch of dried thyme

1 x chicken stock cube

1 x tbsp Fresh chopped basil

2 x tbsp double cream

2 x tbsp greek yoghurt

1/2 x tsp freshly ground black pepper

salt to taste

400g x spaghetti

Freshly grated parmesan cheese

On a meduim heat fry the bacon in a little oil  for around 5 minutes add the mushrooms and a little more oil if needed, cook for a further 3 minutes  remove bacon and mushrooms from frying pan and place  in a large pan and set aside. 

Add the rest of the oil to the frying pan and over a high heat add half the chicken, stir fry  the chicken till sealed on all sides and add to the bacon pan and  repeat with the rest of the chicken and add to bacon pan.

On  medium heat using the same frying pan cook the onions in the rest of the oil  for 5-10 minutes add the garlic, paprika and chilli powder cook for 2 minutes, pour in the wine, tomatoes and thyme, crumbled chicken stock cube  and simmer for 5 minutes, add to the bacon and chicken  stir well and simmer for 30 minutes or till the chicken is cooked through.

Add the basil, double cream, Greek yoghurt, plenty of freshly ground black pepper and salt to taste heat through and serve on a bed of spaghetti.

Top with freshly grated parmesan cheese and serve with garlic bread

Garlic bread

Oven temp 200c/gas mark 6

1 x small unsliced wholegrain loaf of bread sliced thickly then cut into half wedges

25g x soften butter

1 x garlic clove crushed

2 x tsp finely chopped parsley

Parmesan cheese finely grated

Mix butter, garlic clove and parsley together, spread on one side of each  bread wedge, sprinkle  each wedge with parmesan cheese and place on a baking tray in a pre heated  oven for around 5 minutes or till crisp and golden serve hot from the oven