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1
Cook pasta in boiling water.
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2
(Add salt to taste and olive oil to prevent sticking after it's drained)
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3
While pasta is cooking add oil to a separate pan and cook through chicken until tender (season to taste) when it's finished remove to a bowl and set aside, covered with foil.
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4
When pasta is cooked scoop out your reserve water, drain pasta and leave to the side in the colander
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5
Pre heat oven to 350F (180c)
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6
Give your pan a good wipe.
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7
Re-oil and add bacon, frying until just slightly cooked.
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8
Add onion to the pan and fry until just translucent, then toss in the garlic, give it another minute or so, until everything is done to your liking, then give it a good stir.
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9
Splash in the wine to deglaze the pan, give the bottom a bit of a scrape to bring up the flavors and let it cook off for a bit.
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10
Pour in about 1/3 cup of your reserved water (save the rest if you prefer to thin your sauce out later) mix in your cream and the pesto, stirring to get a good mix.
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11
Return chicken to your pan and give it a good stir.
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12
Now slowly add the pasta, tossing to get a good coat on all the noodles.
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13
(you can leave some out if you prefer the dish to be saucier)
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14
Continue cooking over medium heat (with a slight bubble) to let everything cook together.
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15
Give it a taste, you'll know when it's ready.
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16
Transfer to a baking dish (or just use your pan if it's oven safe) Then cover the top with little chunks of the camembert cheese.
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17
Pop in the oven for about 10 minutes or until cheese is nice and melted.
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18
When cheese is melted give it a really good stir through so it spreads throughout the dish, then return to the oven for another five minutes or so.
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19
Remove from oven, allow it to cool and then enjoy.
