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Apple and bacon chicken with pappardelle

Delicious and easy to make, it’s perfect for a summer lunch or dinner.



12 slices streaky bacon 

4 x 160g boneless skinless chicken thigh fillets, trimmed 

1 tablespoon extra virgin olive oil 

1 cup (250ml) apple juice 1⁄4 cup (60g) mascarpone

sea salt and cracked black pepper

375g pappardelle pasta 

1⁄4 cup chervil leaves, chopped, to serve 


Preheat oven to 240°C (475°F). Wrap 3 slices of the bacon around each chicken thigh.

Place a large heavy-based flameproof ovenproof frying pan over high heat. Add the oil and cook the chicken, seam-side down, for 2 minutes. Turn and cook for 1 minute.

Add the apple juice, mascarpone, salt and pepper, and cook in the oven for 8 minutes or until the chicken is golden and cooked through.

While the chicken is cooking, cook the pasta in a large saucepan of salted boiling water for 8 minutes or until al dente.

Drain and divide the pasta among bowls. Top with the chicken, sauce, chervil and pepper to serve.