Chelsea Winter's Creamy Chicken Fettucine Recipe
INGREDIENTS: 2 cups chicken stock 250g bacon, chopped into pieces 600–700g boneless and skinless chicken thighs salt and freshly cracked black pepper 2 tbsp extra virgin olive oil 25g butter 7 big cloves garlic, crushed 300g – 400g brown mushrooms, sliced 1/2 cup dry white wine 1 tbsp chopped fresh thyme leaves zest of 1 lemon 1 1/2 cups cream 1 cup freshly grated Parmesan 1 1/2 tbsp cornflour mixed with 1/4 cup milk 2 cups baby spinach (or 1 cup cooked peas) 2 tbsp finely chopped fresh parsley handful fresh basil leaves, torn cooked fettuccine or spaghetti to serve
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