Ingredients

• 1 boneless chicken thigh
• skin removed
• boned
• 55g/2oz cheddar cheese
• sliced
• 3 rashers bacon
• freshly ground black pepper
• 1 tbsp olive oil
• 250ml/9fl oz double cream
• 1 garlic clove
• crushed
• handful each fresh chives
• dill
• parsley
• chopped
• salt and freshly ground black pepper
• 125g/4½oz pasta bows
• cooked according to packet instructions
• 1 tbsp olive oil
• 25g/1oz butter
• ½ head broccoli
• cut into florets
• splash water

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the chicken
• stuff the chicken thigh with the cheese slices and season with salt and freshly ground black pepper.
• Wrap the chicken in bacon rashers. Secure with a wooden skewer.
• Heat the olive oil in an ovenproof frying pan
• add the chicken and cook until it is brown on all sides. Place the frying pan into the oven and cook for 12 minutes
• or until the chicken is cooked through.
• For the pasta
• put the cream and garlic into a saucepan and bring to the boil. As soon as it boils
• remove from the heat
• stir in the herbs and season
• to taste
• with salt and freshly ground black pepper. Add the cooked pasta and stir well.
• For the broccoli
• heat the olive oil and butter in a frying pan
• add the broccoli and a splash of water and sauté for three minutes.
• To serve
• pile the pasta onto a serving plate or bowl
• slice the chicken thigh into 3-4 vertical slices and place on top of the pasta. Serve with the sautéed broccoli on the side.