Ingredients

2 chicken breasts, skinned, boned and cubed

8 rashers smoked streaky bacon

2 servings pasta, tossed in oil and chopped sage

25g butter, melted

150ml dry white wine

4 tbsp creme frache

4 wooden skewers

Method

Wrap each cube with half a slice of steaky bacon and secure the bacon well when putting onto the skewer.

Repeat until you have 4 pieces on each skewer.

Brush each skewer with melted butter, put into a shallow tray and cook under a hot grill, 3/4 minutes each side until cooked and well browned.

Remove the skewers from the tray and set aside and keep warm

Pour the wine into the tray, scrape all the lovely sticky bits from the bottom and then transfer to a frying pan.

Let the mixture bubble until the wine is reduced by about half.

Stir in the creme fraiche.

TO ASSEMBLE

Place the pasta on the plate, top with the skewers and pour over the creamy sage sauce.

Cooks Comments and Tips

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