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 free double cream
450g/1lb gluten free penne
handful fresh basil, torn, plus extra for garnish
200g/7oz lactose free cheddar or Parmesan, grated, plus extra to garnish
3 chopped tomatoes
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.
Add the garlic oil and cook for one minute. 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 gluten free pasta and stir well.
To serve, stir in the tomatoes, basil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.
Recipe adapted from: Good Food