Bacon and chicken in Gorgonzola and sage sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 150 g breakfast bacon
• 250 ml dry white wine
• 2 onions, red
• 1 handful of sage leaves
• 150g Gorgonzola
• 200 ml cream
• 50 g crème fraîche
• 100 g processed cheese
• 2 garlic cloves
• 2 handfuls of arugula
• 500 g pasta, e.g. spaghetti or tagliatelle
• some salt and pepper
• some nutmeg, freshly grated
• some cayenne pepper
• 1 tbsp, heaped flour
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the chicken breast fillets into 5 mm thin strips; this works best when frozen food has thawed slightly. Cut the bacon slices crosswise into 3 cm wide strips to create small squares. Then tear these apart to avoid lumps forming when frying. Finely dice the onion. Wash the arugula and spin dry. Cut the Gorgonzola into pieces. Finely slice the sage leaves. Place all the other ingredients on the stovetop. Cook the pasta in a large pot according to the package instructions. Heat the olive oil in a wok or deep frying pan and fry the bacon. Then remove the bacon from the pan and store it in a covered bowl. Leave the bacon fat in the pan. Lightly fry the chicken in it and cover; the lid keeps it juicier. Season with salt and pepper and add it to the bacon in the bowl. Add more olive oil to the pan and sauté the onions until translucent, then press in the garlic. When the onions are nice and translucent, deglaze with white wine. Add the cream and crème fraîche. Dissolve the Gorgonzola and the processed cheese in it. Add the sage and bring to a boil briefly. Add the chicken and bacon, including any juices from the skin. Season with salt, pepper, cayenne pepper, and a pinch of nutmeg. The emphasis should be on the sage and white wine. For a good binding, dissolve the flour in a little water and stir it into the sauce. To serve, place a nest of pasta on the plate, then top with the bacon and chicken sauce. Garnish with a pile of arugula on top; it looks great and adds an extra tangy kick.