Pasta Rustica

4 slices bacon, diced large
800g uncooked chicken, diced
3 T butter
2 T minced garlic
3 T feijoa wine
2 c cream
½ c milk
½ c grated parmesan
1 T cornflour
1 T dijon mustard
2 tsp dried rosemary
½ tsp dried thyme
½ tsp salt
500g pasta (penne is good), cooked
extra parmesan
smoked paprika
Cook chicken and bacon in a little oil. Remove. Melt butter and add garlic. Sweat 5 minutes, making sure it doesn't brown. Add wine and cook 5 minutes. Whisk remaining ingredients and add, bring to a simmer and keep there 10 minutes. Add pasta and meat and tip into lined dish. Sprinkle with more parmesan and smoked paprika. Bake 10 minutes @ 200C. Serves 8.