1 tbs olive oil
4 bacon rashers, chopped
2 cups shredded roast chicken
1 cup (120g) frozen peas
2 x 180g tubs Black Swan Warming Leek & Bacon dip
2 tbs chopped flat-leaf parsley
- Cook the pasta in a medium saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of cooking liquid.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Add the chicken and peas and cook, stirring, for 3 mins or until heated through.
- Add the dip, pasta and reserved cooking liquid to the chicken mixture in the pan. Toss until well combined and heated through. Sprinkle with parsley and season.