https___realfood.tesco.com_recipes_gluten-free-chicken-and-bacon-pasta.html.xml
http___gastro.vijesti.me_recepti_tjestenina-sa-sunkom-i-graskom-3022_1.xml
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Pre-heat oven to 200°C, 180°C fan, 350°F, Gas Mark 4. Cook the pasta in a large saucepan of boiling, salted water for 7 minutes, until almost cooked. Pour into a colander, refresh under cool water and drain again. Put the bacon lardons in a large frying pan and place over a medium heat. Cook for a few minutes, stirring occasionally until pale golden. Add the sliced chicken to the pan with the rosemary and continue to cook for 5 minutes. Add the peas and garlic for the final minute. Turn off the heat and stir in the crème fraîche and milk to form a smooth sauce. Stir in the pasta and season with salt and pepper. Transfer to a ceramic baking dish and scatter with the parmesan. Bake for 20 minutes, or until golden and bubbling. Serve with a rocket salad. See more Bacon recipes For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
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Priprema Zakuvajte posoljenu vodu u loncu. Za to vrijeme otopite dvije kašike maslaca u tiganju. Dodajte nasjeckani luk i prepržite ga dok ne dobije boju. Preostalu kašiku maslaca otopite u drugom tiganju pa na njoj popržite prezlu dok ne dobije zlatnu boju. Prebacite je u drugu posudu kada je gotova. Stavite tjesteninu u uzavrelu vodu, dodajte temeljac, grašak i šunku pa povećajte temperaturu. Kuvajte dok polovina temeljca ne ispari. Začinite sokom i korom 1/4 limuna, solju i biberom. Smanjite vatru ispod sosa, umiješajte tjesteninu i peršun. Poslužite posuto prezlom i sirom.