“Due to popular demand (of one person, Dan.), I am putting up my recipe for Boscaiola pasta.” – Ben

[Serves ~3-4]

Ingredients:
1-2 Chicken Breast Fillets
250g Bacon
250g Mushrooms
1 Large Onion
2-3 Cloves of Garlic
1 container of Cream (~300ml or whatever the small one is)
1 teaspoon of corn flower
1 large family pack of veal tortellini (personal preference)
Parmesan cheese
Salt & Pepper

1) Cut up chicken breasts until smallish cubes (mouth sized) and cook then set aside in a bowl.
2) Boil a big pot of water for the pasta. Once boiling, add pasta (should take about 6-8 min to cook).
3) Cook diced onion, garlic until clear, then add mushrooms and bacon. Medium-High heat throughout.
4) Add cooked chicken back into the pan, add cream, stir. Season with salt and pepper.
5) In a separate small cup, mix 1-2 teaspoons of cornflower with 2-4 teaspoons of cold water. Stir until mixed (will settle if left unmixed for long).
6) Reduce heat, stir in corn flower mix, then bring back to boil, stirring. Sauce will become thicker.
7) Add some Parmesan cheese to the sauce, just enough to help thicken the sauce a bit more. (not so much that it becomes a cheese sauce).
8) Cooked pasta + Sauce = Yum.

I’ll add some pictures of it later when I cook it next.

Adjust amount of bacon/mushroom/cream to taste.