Ingredients
200g paccheri pasta
1 piece chicken breast, cut into chunks
100g streaky bacon
100g grated Pecorino cheese
50g roasted cashew nuts
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp curry
1 tsp Cajun spice
1 tsp sweet paprika
Worchester Sauce
light soy sauce
1 shot Bourbon whiskey
1 cup Chardonnay wine
1 cup chicken stock
fresh parsley finely chopped
fresh cream
knob of butter
olive oil

Method

Pan fry the onion and garlic in the butter and olive oil. Add the chicken breast and bacon and fry over high heat.

Turn heat on medium and add the curry, Cajun and paprika. Cook for two minutes, and flame with the whiskey. Add a dash of Worcester sauce and light soy sauce. Pour the white wine and simmer for five minutes or until alcohol evaporates. Add the chicken stock and reduce to half.

Add the fresh cream and Pecorino cheese.

Cook the paccheri as instructed on packet. Leave al dente and continue to cook in the sauce.

Sandro Deguara is a Chef patron, Garra Dine Wine Café, Qawra.

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