Ingredients
Method
- Mische den Honig mit dem Senf zu einer homogenen Sauce. Gib das Poulet bei und lasse es für ca. 10 Minuten marinieren.
- Brate den Speck an und lege ihn anschliessend zur Seite.
- Koche die Pasta. Währendessen, gib das marinierte Poulet in die nun vorgeölte Pfanne.
- Gib den Rahm, den Parmesan und die Gewürze bei und lass die Sauce auf niedriger Stufe köcheln.
- Gib die gekochte Pasta und den gebratenen Speck zur Sauce bei und mische alles gut untereinander. Fertig!
Nutrition
Notes
Ingredient Swap: I often use half-and-half instead of heavy cream for a slightly lighter sauce, and it still turns out wonderfully creamy.
Storage Tip: This pasta stores beautifully in the fridge for up to three days, but I always add a splash of cream or water when reheating to loosen the sauce.
Make-
Ahead Secret: You can marinate the chicken in the honey-mustard mixture for up to a day ahead, which really lets the flavors sink in.
Common Mistake: Don't rush the sauce simmering.
Letting it cook on low heat for a few minutes is key for the flavors to meld and the sauce to thicken properly.
Serving Suggestion: A simple green salad with a sharp vinaigrette is my go-to side, as it cuts through the richness of the pasta perfectly.
Equipment Note: If you don't have a pan large enough to toss everything at the end, I just mix the pasta, sauce, and bacon right in the pot I used to cook the pasta.