Chicken, Bacon, and Pea Penne with Maple

• 500g penne pasta
• 600g chicken breast, cut into chunks
• 8 rashers of smoked bacon, diced
• 1 red onion, finely sliced
• 400g baby spinach, washed
• 150g peas (frozen or tinned garden peas)
• Handful of cherry tomatoes, halved
• 150g grated parmesan

For the maple dressing:

• 3 tbsp olive oil
• 1 tbsp maple vinegar, or cider vinegar
• 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1⁄2 lemon, juiced and zested

1. Bring a medium-sized pan of water to boil and season with salt
2. In a separate pan, fry the chicken until the juices run clear. Then add the bacon and red onion and continue to cook for a further 5 minutes
3. Add the cherry tomatoes and peas and stir together
4. Cook the penne pasta in boiling water for 9 – 11 minutes. Drain and add the pasta to the chicken
5. Remove from heat and add spinach to wilt. Season with salt and pepper
6. Top with zested lemon and grated parmesan

To make the dressing:

1. Combine the olive oil, maple vinegar, maple syrup and lemon juice in a bowl and pour over pasta
2. Stir together to combine and serve