Pasta and cheese and cheese sauces is somewhat of a match made in heaven, the problem with traditional cheese sauces is that they have the tendency to split or burn to the bottom of the pan, by melting cream cheese with a bit liquid in this case wine the same creamy sauce is achieved but with a much lower possibility of something going wrong.
- 1 Tablespoon Olive Oil
- 2 Onions, sliced into 1/2 moons
- 1 Clove Garlic, minced
- 6 Rashers Bacon, sliced
- 2 Chicken Breasts, cut into strips
- 2 Stalks Celery, sliced
- 6 Balls Dried Tagliatelle
- 100ml White Wine
- 250 Grams Garlic and Herb Cream Cheese
- Heat the oil in a saute pan over a medium heat, then fry the onion and garlic stirring occasionally for 10 minutes or until the onions are soft and slightly golden.
- Add the chicken and bacon and continue cooking for a further 20 minutes then add the celery and cook for a further 5 minutes.
- While the celery is cooking bring a large saucepan of salted water to the boil and add the tagliatelle and cook according to the manufacturers instructions.
- After the celery has been cooking for 5 minutes, reduce the heat then add the cheese and wine and cook stirring frequently for 10 minutes until the sauce has thickened.
- Drain the pasta, then add to the thickened sauce and stir through until everything is coated then remove from the heat and serve.