A simple white sauce makes this chicken and bacon pasta bake a doddle for weeknights. If you’ve never made a classic roux or béchamel sauce before, this is a great recipe to show you how.
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olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes. Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven ...
Finally take a clean board and knife and cut the chicken in half and present on top to serve. TIP: You can replace the Parma ham with four slices of streaky bacon. Mark's got looks to flatter ALL ...
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