Creamy Paprika Chicken Pasta

Bring a pan of water to the boil and cook the pasta according to packet instructions. Reserve some pasta cooking water, drain and set aside..
250 g Pasta
Meanwhile, heat the olive oil in a shallow casserole or frying pan and fry the chicken pieces and bacon for 3 minutes on a high heat, stirring all the time.
2 tablespoon Olive Oil, 2 Chicken Breasts, 4 Streaky Bacon Rashers
Turn down the heat to medium and add the chopped garlic cloves. Stir for one minute.
2 Garlic Cloves
Pour in the wine and cook until nearly evaporated (it should only take a minute or two).
100 ml Dry White Wine
Add the flour, hot and smoked paprika and garlic granules and stir for one minute.
1 tablespoon Plain Flour, 1 teaspoon Hot Paprika, 2 teaspoon Smoked Paprika, 1 teaspoon Garlic Granules
Pour in the stock and cream, give everything a good mix and simmer on a low to medium heat for ten minutes. After ten minutes stir through the lemon juice.
500 ml Chicken Stock, 150 ml Double Cream, 1 tablespoon Lemon Juice
Add the cooked pasta, half the grated cheese and half the chopped parsley and stir to combine.
50 g Parmesan, 2 tablespoon Parsley, Salt and Pepper to season
Season and serve with the remaining Parmesan and chopped parsley.