- 350g pasta
- 3 chicken breasts, cut into bite-sized pieces
- 2 packets of ready salted crisps
- 300ml white wine
- 150ml double cream
- 50g Parmesan
- 1 large onion
- 1 piquante pepper (or a sweet, red pepper), chopped
- Sliced cucumber, to serve
- ground black pepper
- Fry the onions in butter with a pinch of salt in a deep saucepan for 5 minutes.
- Add the diced chicken and fry for 7 minutes, until white all over.
- Pour in half of the wine and add a large helping of ground pepper. Cook for 10 minutes and add the double cream, turning down the temperature. Add the rest of the wine.
- Put the pasta on to cook for 10 minutes and preheat the oven to 200 degrees Celsius while the sauce simmers.
- Before taking off the heat, add the pepper to the chicken sauce and stir. Remove from the heat, and mix in the drained pasta and grate in 30g of parmesan cheese.
- Pour the mixture into a casserole dish and flatten with the back of a spoon to make an even surface. Lightly crush the crisps, and then sprinkle over the top to make a topping. Grate the last of the parmesan over the top.
- Pop in the oven for 10 minutes at 200 degrees. Check it regularly as different brands of crisps might cook faster or start to burn before others. If they start to burn, turn the oven down and take the bake out before the crips blacken at the tips.
