Creamy Chicken & Bacon with Tortellini

8 Chicken thigh fillets
Olive Oil
A packet of McCormick 'Slow Cooker' Country Chicken Casserole Recipe Base
10 rindless bacon rashers (no fatty bits!)
Baby Spinach Leaves (the big Coles Packet)
200gm sliced mushrooms
600ml Lite Sour Cream
Fresh Sage leaves
Fresh Rosemary
Latina Fresh Cheese and Spinach Tortellini (Family Size)
Parmesan
Salt / pepper

In a baking tray, cover the chicken thighs with a little bit of oil, and all of the Recipe Base with Qtr cup of water to make sure all the dry recipe base is moistened and all the chicken is covered. Add the washed spinach leaves (add some salt) and mushrooms and chopped sage and rosemary. Chop the bacon into whatever size you like and fry the bacon. Add cooked bacon to the chicken dish. Stir through 2/3rds (400ml) of the Sour Cream and make sure everything is combined well.

Place chicken dish in the oven and cook through. I cooked it for an hour on 125 degrees and turned the oven off. It probably rested for about half an hour in the heated oven. When I started the Tortellini, I turned the oven back on 150 degrees for about 20 minutes. Wanted to make sure it didn't dry out ... but it could all be done at once on a higher heat.

Boil salted water, add the Tortellini and cook till al dente. Drain, place back in the saucepan and stir in the remaining third of the Sour Cream, some parmesan and salt / pepper and more chopped sage / rosemary.

Plate the Tortellini first, then plate a chicken thigh or two to each person on top. Spoon over the spinach, mushroom and bacon mixture including a spoonful of juicy stuff on top of the chicken.

Add more parmesan or salt / pepper if needed, but it probably didn't need it!

I served four adults and had left overs so it could probably stretch to 8, if you dole the chicken thighs out more judiciously!