I think I've finally found the perfect combination for my Spaghetti with Bacon and Garlic Sauce recipe. It's still very similar, but I've made a few additions, I've also changed the name.
Chicken and Bacon Fettuccine
500g dry fettuccine2 chicken breast fillets250g bacon (I cut most of the fat off)2 teaspoons minced garlic4-5 spring onions1 can (375mls) low fat evaporated milksea salt and black pepperchili flakes, to taste (I only use a pinch)
Set a large pot of water to boil for the pasta. Add salt to the water onces it's boiling, if desired.
Slice chicken breasts in half horizontally, so you're left with two breast-shaped pieces, this helps them cook more quickly. Season chicken breasts well with sea salt and ground black pepper. Fry until golden brown in a small amount of olive oil. Set aside when just cooked.
Add a tiny bit more olive oil to the pan if needed and gently saute garlic, add bacon that has been sliced into 1/2" squares and saute until cooked. Add evaporated milk and scrape the bottom of the pan. Leave on a medium/high heat to start reducing the sauce. Add in chopped spring onions and sliced chicken breasts and allow the sauce to reduce a little. Add a pinch of chili flakes. If the sauce gets too thick, add water until the desired consistency. Once at the desired consistency, turn the heat off.
Add pasta to the boiling water and follow the directions on the packet. My fettuccine takes 11 minutes, but I always set the timer for two minutes less than that to check if it's done. Once done, drain pasta and return to the pot. Add the chicken and bacon sauce to the pasta and mix gently with a pasta spoon.