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1
Bring a large pan of salted water to the boil.
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2
Add in the pasta and cook until al dente.
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3
Drain the pasta of nearly all its cooking water, reserving around 150ml in the pan.
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4
Mix in the garlic, mascarpone cheese and cream.
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5
Add in the mozzarella and a squeeze of lemon juice, season with freshly ground pepper and grated nutmeg.
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6
Cover and keep warm.
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7
Meanwhile, heat a griddle pan on the stove and lay streaky bacon rashers along the edge of the pan to cook, removing the bacon once it is cooked and keeping warm.
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8
Place a chicken breast fillet between two strips of film and, using a cook's mallet or rolling pin, bat out the chicken until 1 cm thick.
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9
Remove the film and rub the chicken fillet with the uncrushed garlic clove half.
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10
Repeat with the remaining chicken fillets.
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11
Brush the flattened fillets with a little olive oil, season with salt and freshly ground pepper and place on the hot griddle pan.
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12
Turn the chicken over after 2-3 minutes and cook on the other side for a further 2-3 minutes until cooked through.
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13
Slice the griddled chicken into pieces.
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14
Roughly chop the cooked bacon.
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15
Mix the bacon and chives into the pasta mixture.
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16
Taste to check the seasoning and adjust as required.
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17
Place the pasta mixture in a warm serving bowl.
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18
Top with the sliced chicken, add a squeeze of lemon juice, drizzle with olive oil and serve.
