one pot creamy saffron chicken, bacon and asparagus penne

I have a tiny box of saffron. It’s precious because well, saffron is not the most expensive spice in the world for no reason! It takes 250000 flowers to make a pound (about 450g) of saffron, so it is no wonder that it is so expensive!

Today I wanted to cook a one-pot pasta. As you know, it is one of my favorite ways to get dinner on the table. I had some chicken as well as a pack of bacon in the fridge. So chicken and bacon pasta it was!

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The saffron imparts a subtle flavor to the dish – I can’t fully describe it but it is delicious! You just have to make this to understand what I mean.

And here are the instructions on how to cook this.

In a jug or bowl, steep the saffron in warm chicken stock (See my notes on chicken stock here.) As the saffron steep, the liquid will turn golden.

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In a casserole, brown the diced chicken breast (in batches) in a little olive oil. Once brown, remove the chicken from the casserole and set aside.

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In the same casserole, cook the bacon until crispy. Remove and set aside.

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 In the same casserole, add a little more olive oil. Saute the onion and minced garlic until the onion is soft.

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 Add the mushroom and saute for about 2 minutes, until slightly wilted.

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Add white wine (if using), or a little chicken stock. Using a spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor.

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Add the remaining chicken stock and cream (or milk) and bring to a boil.

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Add the penne (or the pasta of your choice) and reduce the heat to low. Cover and cook for about 15 minutes, stirring occasionally until the pasta is al dente.

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I prefer asparagus to be barely cooked so I add the asparagus at this stage. If you prefer asparagus that is cooked through, add them with the pasta.

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Cook a further 5 minutes (the liquid will thicken). 

IMG_7864 Turn off the heat, and top with chopped Parmesan,  Italian parsley and black pepper. Serve immediately.

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This was so good, the LAM ate it straight from the casserole. How is that for a one-pot dinner? 😀

{A GIVEAWAY!}

I have 3 copies of The Primrose Bakery Book to give away to 3 lucky readers of The Domestic Goddess Wannabe!! To take part, click on the link below!*

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 *Contest ends on Wednesday 23 September 2015 at 2359hrs. The winners will be selected via Rafflecopter, and notified via email. The winners have up to Friday, 25 September 2015 to respond to the notification emails. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The prizes will be sent to the winners by PanSing Distributors. Incomplete entries will be disqualified. Open to residents of Singapore only. 

One Pot Creamy Saffron Chicken, Bacon And Asparagus Penne
Serves 4
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Ingredients
  1. 500g chicken breast, skin removed and diced
  2. 1/2 onion, diced
  3. 4 cloves garlic, minced
  4. 100g bacon, sliced
  5. 150g mushroom, sliced
  6. 150g asparagus, chopped
  7. 1/2 cup (120ml) white wine (optional - replace with same quantity of chicken stock if not using white wine)
  8. 3/4 cup (180ml) cream
  9. 3/4 cup (180ml) low-sodium chicken stock
  10. 1 pinch saffron
  11. 250g pasta - I used penne
  12. 1 bunch Italian flat-leaf parsley, chopped
  13. Black pepper, to taste
  14. Salt, to taste
Instructions
  1. In a jug or bowl, steep the saffron in warm chicken stock. As the saffron steep, the liquid will turn golden.
  2. In a casserole, brown the diced chicken breast (in batches) in a little olive oil. Once brown, remove the chicken from the casserole and set aside.
  3. In the same casserole, cook the bacon until crispy. Remove and set aside.
  4. In the same casserole, add a little more olive oil. Saute the onion and minced garlic until the onion is soft.
  5. Add the mushroom and saute for about 2 minutes, until slightly wilted.
  6. Add white wine (if using), or a little chicken stock. Using a spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor.
  7. Add the remaining chicken stock and cream (or milk) and bring to a boil.
  8. Add the penne (or the pasta of your choice) and reduce the heat to low. Cover and cook for about 15 minutes, stirring occasionally until the pasta is al dente.
  9. I prefer asparagus to be barely cooked so I add the asparagus at this stage. If you prefer asparagus that is cooked through, add them with the pasta.
  10. Cook a further 5 minutes (the liquid will thicken).
  11. Turn off the heat, and top with chopped Parmesan, Italian parsley and black pepper. Serve immediately.
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/
This dish was cooked using the Le Creuset Oval French Oven in Ocean and Le Creuset Buffet Casserole in Ocean.