Ingredients

• 1 tablespoon olive oil
• 600g chicken thigh fillets, trimmed, cut into 2cm pieces
• 1 small brown onion, finely chopped
• 100g middle bacon rashers, trimmed, roughly chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine (optional)
• 2 cups Massel salt reduced chicken style liquid stock
• 4 ripe tomatoes, quartered, seeded, finely chopped
• 2 teaspoons fresh marjoram leaves
• 350g spaghetti
• 1/3 cup pure cream
• 1/3 cup finely grated parmesan
• 1/3 cup chopped fresh flat-leaf parsley leaves
• Extra grated parmesan, to serve

Method

• Step 1 Heat oil in large non-stick frying pan over high heat. Cook chicken, in batches, for 3 to 4 minutes or until browned. Transfer to bowl.
• Step 2 Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is golden. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine (if using). Simmer for 1 to 2 minutes or until reduced by half.
• Step 3 Return chicken and any juices to pan. Stir in stock. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until liquid reduces slightly. Add tomato and marjoram. Simmer for 10 minutes or until stock has reduced.
• Step 4 Meanwhile, cook pasta in large saucepan of boiling, salted water following packet directions. Drain. Return to pan. Keep warm.
• Step 5 Add cream to tomato mixture. Simmer for 3 to 5 minutes or until slightly thickened. Add to pasta with parmesan and parsley. Season with pepper. Toss to coat. Serve topped with extra parmesan.