Chicken literally goes with anything, this linguine has some of my favourite things in it; Sun dried tomatoes, bacon (everything is better with bacon) and savoy cabbage.
- 1 Chicken Leg
- 75g Linguine
- 2 tsp Sun Dried Tomato Pesto
- 3 Rashers of Streaky Bacon
- 1 large leaf of Savoy Cabbage
- 6/7 Sun Dried Tomatoes
- 20g Parmesan
Heat your oven to 200c and roast the chicken until It’s all crispy and lovely (about 15-20 minutes). While the chicken cooks, boil the kettle and then pour into a hot saucepan with a pinch of salt. Cook the pasta in the water.
For the cabbage thinly slice it and then in bowl, cover with boiling water and zap in the microwave for 3 minutes. Cut the bacon into lardons then, in a hot pan fry until crispy.
Slice the tomatoes into chunks and when the bacon is done add them to the pan. Add the cooked pasta along with the cabbage and pesto and stir so everything is coated. Finally add the parmesan and stir again. Plate the pasta and top with the cooked chicken.