2 boneless chicken breasts
4 slices of thick unsmoked back bacon
1 heaped teaspoon corn flour
Mature chedder cheese
Freshly ground black pepper
Fresh tagliatelle pasta
Clean and slice the leek. Chop the chicken and bacon into bite-sized pieces. Put a pan of water on to boil for the pasta.
Add a tablespoon of oil to a wok and heat. Add chicken and bacon and fry for a few minutes.
Add the leek to the pan and continue to cook until the chicken is cooked through, then turn down the heat.
Add the milk and the corn flour to the wok, stirring constantly to mix well. Then grate in the chedder and parmesan as per your taste. I love cheese so I added quite a bit but not enough to thicken the sauce.
Cook the pasta in the boiling water for 3 minutes and drain.
Add half a level teaspoon of english mustard and plenty of black pepper to the wok and mix well. Then serve with the pasta.