Hunter's chicken pasta

Method

1. 1

   Slice the chicken breast in half to make two thinner breasts (if using a large one), season with salt and pepper

2. 2

   Wrap each chicken fillet in 2 bacon medallions, spray with oil and air fry on 180°C until golden brown

3. 3

   Meanwhile, lightly fry the onion in spray oil and when it is translucent add the pepper for 2-3 minutes until slightly soft

4. 4

   Once the onion and peppers are slightly soft, add the garlic puree and cook for 1 minute

5. 5

   Add the Cajun spice mix, smoked paprika, tomato puree and a splash of water to stop it from sticking

6. 6

   Mix the oxo cube with 200ml boiling water, add 1/2 of the water into the pan and 1 tsp of barbecue sauce, stir well

7. 7

   If needed, add a little more water to stop it from sticking

8. 8

   Take the chicken out of the oven and pull it apart, then top with reduced fat cheddar cheese, sprinkle with 1/2 the cheese and return to the oven for 2 minutes to melt

9. 9

   Add the cream and the other half of the cheese to the sauce and mix well

10. 10

    Add the cooked linguine to the sauce

11. 11

    Once the cheese on the chicken has browned, slice up the fillets and serve on top of the pasta and sauce