3 tbsp olive oil
3 large boneless chicken thigh, skin removed, cut into strips
5 rashers bacon, chopped
1 tbsp garlic infused oil
salt and freshly ground black pepper
300ml/10fl oz lactose/dairy free double cream
450g/1lb gluten free penne pasta
handful fresh basil, torn, plus extra for garnish
200g/7oz cheddar or Parmesan, grated, plus extra to garnish
Cook the gluten free pasta according to packet instructions in a pan of salted boiling water, then drain.
Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.
Season, to taste, with salt and freshly ground black pepper, add the lactose free cream and warm through.
Add the creamy sauce to the cooked, drained pasta and stir well.
To serve, stir in the basil, garlic oil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.
Recipe adapted from: Good Food