Tastes of HOME

Just a Mum's Kitchen star Anna Cameron shares some family classics

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Chicken & bacon fettuccine

SERVES 4

PREP TIME 15 MINUTES

COOK TIME 20 MINUTES

300g fettuccine

45g butter

7 rashers (250g) streaky bacon, diced

300g skinless, boneless chicken breast, thinly sliced

½ onion, finely diced

2 garlic cloves, minced

6-8 button mushrooms, cleaned, sliced

1 1/4 cups (310ml) cream

1/2 cup (50g) finely grated Parmesan, plus extra to garnish (optional)

1 red capsicum, finely sliced

Fresh parsley, finely chopped, to garnish (optional)

1 Bring 3 litres of salted water to the boil in a large saucepan. Add fettuccine and cook for 2 minutes less than the packet instructions. Drain, reserving ¾ cup (185ml) of the cooking water. Set aside.

2 While pasta cooks, heat 15g of the butter in a large frying pan. Fry bacon until crispy, then drain on a paper towel.

3 In the same pan, sear chicken slices in bacon fat for a few minutes on each side until just cooked. Set aside on a plate with the bacon and cover with foil.

4 Wipe frying pan with a paper towel, then melt the remaining butter over medium heat. Add onion and garlic, cooking for 2 minutes or until translucent. Add mushrooms and cook for 4 minutes or until softened and well browned.

5 Stir in reserved pasta water, then the cream, Parmesan and capsicum. Bring to a gentle boil and simmer for 2 minutes.

6 Add drained fettuccine to the sauce, using tongs to toss and coat thoroughly. Fold in bacon and chicken, heating through for a further 2 minutes or until chicken is cooked.

7 Serve immediately in bowls, garnished with extra Parmesan and parsley if desired.

Creamy broccoli salad

SERVES 6

PREP TIME 30 MINUTES (+ CHILLING)

3 rashers (100g) streaky bacon

2 heads broccoli